CHEESY MEXICAN RICE BITES make an awesome appetizer for Cinco De Mayo! They are spicy little bites of rice that are crispy on the outside and soft and cheesy on the inside.
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Cheesy Mexican Rice Bites

CHEESY MEXICAN RICE BITES make an awesome appetizer for Cinco De Mayo! They are spicy little bites of rice that are crispy on the outside and soft and cheesy on the inside.
Course Appetizer
Servings 16 balls
Calories 150kcal
Author Michele F

Ingredients

  • 1 tablespoon oil
  • 1/2 onion sliced
  • 1 jalapeno seeded and diced
  • 3 cups low-sodium chicken broth
  • 10 ounce can diced tomatoes and chilis
  • 1 cup short grain rice
  • 1/2 cup Mexican Queso Quesadilla cheese cubed (Mozzarella could be used)
  • 2 tablespoons chopped fresh cilantro
  • 2 large eggs
  • 1/2 cup grated parmesan cheese
  • 1 1/2 cups breadcrumbs
  • 1 1/2 teaspoons Chili Powder
  • 1 teaspoon cumin
  • Vegetable oil for frying

Instructions

  • In a skillet over medium-high heat, heat oil and saute the onion and jalapeno for about 5 minutes and set aside.
  • Meanwhile, in a medium saucepan over medium-high heat, add the chicken broth and bring to a boil. Stir in the diced tomatoes and chilies and rice, reduce the heat to low and simmer until tender, about 20 minutes. Spread the rice on a parchment-lined baking sheet and let cool completely.
  • Combine cheese and cilantro in a bowl; set aside.
  • Beat the eggs in a large bowl, then stir in the cooled rice, onions, jalapenos, parmesan cheese and 2/3 cup breadcrumbs, chili powder and cumin. Shape the mixture into sixteen 1-1/2 inch balls. Push a small piece of Queso Quesadilla cheese in the center of each ball. Push the rice around the cheese and close the ball.
  • Place the remaining breadcrumbs in a shallow bowl. Roll the rice balls in the breadcrumbs and place on a parchment-lined baking sheet. Loosely cover and refrigerate, at least 1 hour or overnight.
  • Heat 1 inch of vegetable oil in a large saucepan over medium heat until a deep-fry thermometer registers 350 degrees F. Working in batches, fry the rice balls, turning, until golden brown on all sides, about 4 minutes. Remove with a slotted spoon and drain on paper towels.
  • Serve with enchilada sauce as a dipping sauce.

Nutrition

Calories: 150kcal | Carbohydrates: 19g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 31mg | Sodium: 185mg | Potassium: 123mg | Fiber: 1g | Sugar: 1g | Vitamin A: 145IU | Vitamin C: 3mg | Calcium: 118mg | Iron: 1.5mg