Cheesy Mexican Rice Balls

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Cheesy Mexican Rice Balls are full of flavorful rice and cheese, plus crave-able Mexican-inspired flavors that give the ideal amount of kick!

Course Appetizer

Cuisine Tex Mex

Keyword cheesy mexican rice balls, mexican rice balls

Prep Time 15

Cook Time 30

Chilling Time 1

Total Time 1 45

Servings balls

Calories 149kcal

Author Aubrey

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.

Nutrition