Mexican Rice and Cheese Balls
These breaded and fried rice balls, loaded with ooey-gooey cheese, are an enticing treat that everyone will enjoy.
The Ideal Snack or Appetizer for Any Moment!
If you enjoy Mexican food and are seeking for a tasty snack or appetizer, embark on this journey of Mexican rice cheese balls. These cheese bites are full of flavor and will be a hit at your next event or as a delightful snack for yourself.
Mexican rice cheese balls are created by combining cooked rice and tasty toppings. The mixture is then formed into little balls and filled with creamy, melted cheese. They are usually covered with breadcrumbs for a crispy exterior and cooked till golden brown. Have your kids help you roll them into the proper shape!
These delicious delicacies can be eaten on their own or with your favorite dipping sauce, such as salsa or guacamole. They’re ideal for a party appetizer, a game day snack, or as an extra for your lunchbox.
So, if you’re seeking something cheesy, crunchy, and full of Mexican tastes, try these delicious Mexican rice cheese balls. They’re simple to create and sure to please your taste senses!
Ingredients
- 1 1/2 cups Blue Ribbon® rice
- 2 tbsp vegetable oil, plus more for deep-frying
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 1/2 cups chicken broth
- 2 tbsp taco seasoning
- 4 eggs, divided
- 8 oz queso fresco cheese, cut into 3/4-inch cubes
- 1/4 cup all-purpose flour
- 2 cups panko breadcrumbs
Steps
These fried and breaded rice balls are prepared with Blue Ribbon® rice and make an excellent appetizer or snack.
Step 1–In large saucepan set over medium heat, add 2 tbsp oil. Add onion and garlic; cook, stirring occasionally, for 3 to 5 minutes or until starting to soften.
Step 2–Stir in broth, rice and taco seasoning; bring to a boil. Cover and cook, stirring occasionally, for 18 to 20 minutes or until rice has absorbed most of the liquid and is very tender. Remove from heat. Let stand, covered, for 10 minutes.
Step 3–Transfer to large bowl and let cool until able to handle.
Step 4–In small bowl, whisk together 2 eggs. Add to rice and roll mixture into fifteen 1/4-cup balls. Insert a cube of queso fresco into the center of each ball and reroll to seal and enclose cheese. Arrange on parchment paper–lined baking sheet.
Step 5–To shallow bowl, add flour. In another shallow bowl, beat remaining eggs with a splash of water. To third shallow bowl, add breadcrumbs.
Step 6–One at a time, dredge rice balls in flour, dip in eggs mixture and roll in breadcrumbs, pressing to adhere. Arrange back on parchment paper–lined baking sheet.
Step 7–Meanwhile, in high-sided saucepan set over medium heat, add enough oil to reach 4 inches up sides of saucepan. Heat until shimmering or instant-read thermometer registers 350˚F. Working in batches, carefully drop rice balls into oil and deep-fry, turning once, for 3 to 4 minutes or until golden brown. Using slotted spoon, transfer rice balls to paper towel–lined plate to drain.
Recipe Quick Tips
Serve the rice balls with salsa roja or warm enchilada sauce.
In Step 4, combine 1 tsp Mexican dry oregano, 1/4 cup finely chopped cilantro, or fresh parsley, and the 2 eggs.
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