Cheesy Mexican Rice Balls
Cheesy Mexican Rice Balls are full of flavorful rice and cheese, plus crave-able Mexican-inspired flavors that give the ideal amount of kick!
Similar to Italian Arancini, these Cheesy Mexican Rice Balls have a south-of-the-border kick that is simply irresistible! Flavorful Mexican rice is wrapped around a cube of melty cheese, rolled into a breadcrumb-covered ball, and fried. These incredible bites were meant to be dipped in your favorite salsa or enchilada sauce and enjoyed with all of your friends!
Kickin Party Bites
It’s a well-known fact that no one can resist an appetizer that is crispy on the outside and cheesy on the inside; it’s hopeless! When it comes to Cheesy Mexican Rice Balls, I don’t want to be saved, so please let me drift away enjoying these crispy balls filled with delicious Mexican rice, gooey cheese, and spices! Cinco De Mayo, Super Bowl parties, and any other get-together are the perfect time to serve these incredible bites, just be ready for a few tears when they’re gone!
Keep all your guests happy and full with more delicious appetizers like creamy Slow Cooker Queso Dip and snackable Mini-Bean Dip Cups!
Other Recipes to Serve with Cheesy Mexican Rice Balls
- Dorito Casserole is an insanely cheesy and yummy dish to serve when you want to feed the crowd something great after snacking on amazing appetizers!
- Keep the party cool with a few rounds of sweet Pineapple Coconut Margaritas for everyone to enjoy!
Ingredients
Pantry Items: To make this appetizer, you will need olive oil, breadcrumbs, short-grain rice, a can of Rotel tomatoes, low-sodium chicken broth, chili powder, ground cumin, and some vegetable oil for frying.
Produce: Grab some fresh cilantro, an onion, and a jalapeno. You can leave the jalapeno seeds in to give the rice balls a spicy kick, but my family prefers leaving them out.
Refrigerated Items: To make these rice balls, purchase queso quesadilla, a few eggs, and parmesan cheese. If you can’t find queso quesadilla in the dairy section at your store, substitute mozzarella cheese instead. You want a wheel or block of cheese for the filling, not shredded cheese.
How to Make Cheesy Mexican Rice Balls
STEP ONE: Heat the olive oil in a skillet over medium-high heat, sauté the diced onion and jalapeno for 5 minutes, then set aside.
STEP TWO: Heat the chicken broth over medium-high heat in a medium saucepan. Once it reaches a boil, add the rice and Rotel tomatoes with the juices from the can. Stir the pot and reduce the heat to allow it to simmer for 20 minutes. Once the rice is tender, remove the pot from the heat and spread the rice over a parchment-lined baking sheet to cool.
STEP THREE: Beat the eggs in a large mixing bowl. Then add the cooled rice, sautéed onion, jalapeno, 2/3 cup of breadcrumbs, parmesan cheese, cilantro, chili powder, and cumin to the bowl and mix until well combined.
STEP FOUR: Divide the rice mixture into 16 even portions. Then, roll each one into a 1 1/2-inch ball. Push a small cube of queso quesadilla into the middle of each ball, and then reform the rice ball to cover the cheese completely.
STEP FIVE: Add the remaining breadcrumbs to a shallow bowl and roll each rice ball through them to coat evenly. Place the breadcrumb-coated balls on a parchment paper-lined baking sheet and cover loosely with plastic wrap. Refrigerate the balls for at least 1 hour or overnight.
STEP SIX: Add enough vegetable oil to a large pot to come one inch up the sides. Place over medium heat until a deep-fryer thermometer reads 350 degrees F. Fry a few rice balls in the pot at a time, turning often, until they are golden brown, about 4 minutes. Use tongs or a slotted spoon to transfer the cooked rice balls to paper towels to drain. Enjoy these Cheesy Mexican Rice Balls warm with enchilada sauce or salsa!
Tips for Success
- Cheesy Mexican Rice Balls are the perfect make-ahead appetizer. Mix them up the day before and fry them up right before the party for a no-stress party dish!
- Be sure to allow the rice balls plenty of time to chill in the fridge- this will help them maintain their shape while frying.
- Once your rice is finished cooking, there may be a little extra liquid, so be sure to drain any excess liquid before spreading the rice on a baking sheet to cool.
- Store any leftover Mexican rice balls in a sealed container in the fridge for up to four days and reheat them in an air fryer for a few minutes or pop them in a microwave to make the cheese melty again.
What’s the difference between rice balls and arancini?
Arancini is a classic Italian appetizer with rice, ham or beef, peas, parmesan, and mozzarella cheese. The creamy middle of an arancini is more like a luscious risotto, and these fried rice balls are most often dipped in marinara sauce. Mexican rice balls are a flavorful combination of rice, tomatoes, chilis, jalapeno, and spices, with a melted center of mozzarella or queso cheese. As you can see, the difference between the two isn’t just a few ingredients. It’s the different flavors that go from comforting creamy Italian to a bold Mexican-inspired flavor palate!
What rice is best for rice balls?
Short-grain rice is the best rice for any rice ball you make. Arborio is a short-grain rice most commonly used to make various rice dishes across the globe and is a favorite when making risotto. Short-grain rice is compact and stickier, so it is perfect for shaping into balls and maintaining a ball shape without falling apart.
More Incredible Mexican-Inspired Appetizers!
- Garden Fresh Guacamole
- Air Fryer Jalapeno Poppers
- Mexican Chicken Empanadas
- Black Bean and Chicken Nachos
- Crescent Roll Taco Ring
*This post originally posted on 04/29/2016.
Cheesy Mexican Rice Balls
Equipment
Ingredients
- 1 tablespoon olive oil
- ½ yellow onion slipeeled and diced
- 1 jalapeno seeded and diced
- 3 cups low-sodium chicken broth
- 1 cup short grain rice
- 10 ounces Rotel tomatoes
- ½ cup parmesan cheese grated
- 2 tablespoons fresh cilantro chopped
- 2 large eggs
- 4 ounces Queso quesadilla (or mozzarella) cut into 16 cubes
- 1 ½ cups plain breadcrumbs
- 1 ½ teaspoons chili powder
- 1 teaspoon ground cumin
- Vegetable oil for frying
- Red enchilada sauce for dipping
Instructions
- Place a skillet over medium-high heat and add the olive oil. Once hot, add the onion and jalapeno and cook for about 5 minutes. Remove from heat and set aside.
- Place a medium saucepan over medium-high heat and add the chicken broth. Bring to a boil. Stir in the rice and Rotel (with juices). Reduce the heat to low, cover, and simmer until the rice is tender, about 20 minutes. Drain any excess liquid, spread the rice on a parchment-lined baking sheet, and let cool completely.
- Beat the eggs in a large mixing bowl. Then add the cooled rice, onions, jalapenos, parmesan cheese, cilantro, 2/3 cup of the breadcrumbs, chili powder, and cumin. Stir until evenly combined.
- Divide the rice mixture into sixteen portions, and roll each one into a 1 ½-inch ball. Push a small piece of Queso quesadilla into the center of each ball. Reform the rice around the cheese so that it's sealed inside the ball.
- Place the remaining breadcrumbs in a shallow bowl. Roll the rice balls in the breadcrumbs and place them on a parchment paper-lined baking sheet. Loosely cover the baking sheet with plastic wrap and refrigerate for 1 hour to overnight.
- Add enough vegetable oil to fill a large pot 1 inch up the side. Place the pan over medium heat until a deep-fry thermometer registers 350 degrees F. Working in batches, fry the rice balls, turning them as they cook until they're golden brown on all sides, about 4 minutes. Remove with tongs or a slotted spoon. Trasnfer to paper towels so the rice balls can drain.
- Serve warm with enchilada sauce for dipping.
Love the recipe.. but as I was writing down the recipe.. I noticed it doesn’t tell you what to do with all the ingredients.. so I guess I will just have to figure out those steps.. thanks
Hi Faith! The full instructions are available on the printable recipe in this post (just scroll up the page a bit). If you found the recipe on Pinterest, they will show you the ingredients on their website, but the not preparation instructions.