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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!
Prep Time
15 mins
Cook Time
30 mins
Additional Time
1 hr
Total Time
1 hr 45 mins
Servings:
16
balls
Calories:
149 kcal
Course:
Appetizer
Cuisine:
Tex-Mex
Ingredients
- 1 tablespoon olive oil
- ½ yellow onion slipeeled and diced
- 1 jalapeño seeded and diced
- 3 cups chicken broth low-sodium
- 1 cup short grain rice
- 10 ounces Rotel tomatoes
- ½ cup Parmesan Cheese grated
- 2 tablespoons cilantro chopped, fresh
- 2 large egg
- 4 ounces Queso Quesadilla (or mozzarella) cut into 16 cubes
- 1 ½ cups plain breadcrumbs
- 1 ½ teaspoons chili powder
- 1 teaspoon cumin ground
- 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.
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Nutrition Information
Serving
1ball
Calories
149kcal
(7%)
Carbohydrates
19g
(6%)
Protein
7g
(14%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Trans Fat
0.003g
(0%)
Cholesterol
32mg
(11%)
Sodium
187mg
(8%)
Potassium
126mg
(3%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
149IU
(3%)
Vitamin C
3mg
(3%)
Calcium
69mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 16 balls
Amount Per Serving
Calories 149
% Daily Value*
| Serving | 1ball | |
| Calories | 149kcal | 7% |
| Carbohydrates | 19g | 6% |
| Protein | 7g | 14% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 32mg | 11% |
| Sodium | 187mg | 8% |
| Potassium | 126mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 149IU | 3% |
| Vitamin C | 3mg | 3% |
| Calcium | 69mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.