Mexican Rice and Cheese Balls
Ingredients
- 1 1/2 cups Mahatma® White 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
Instructions
These fried and breaded rice balls are made with our Mahatma ® White Rice and make for an ideal 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 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 Tips
Serve rice balls with salsa roja or warm enchilada sauce.
Jazz up rice balls by adding 1 tsp Mexican dried oregano or 1/4 cup finely chopped cilantro or fresh parsley with the 2 eggs in Step 4.
Recipe Video
Mincing Garlic
Mincing garlic is pretty easy to do, even if you do not own a garlic mincer. With the root side down, place a whole bulb on the cutting board. With the heel of your hand, press down on the top of the bulb to loosen the cloves.
After the cloves have been loosened, use your fingers to open and separate the cloves from the root. Now that the individual cloves are ready, grab as many as you need for your recipe.
To trim the root end and tip of each garlic clove use a chef’s knife. Place the flat side of the blade over a clove, having the blade face away from you.
Lightly crush the clove between the cutting board using gentle pressure. The papery skin should come away from the clove easily.
Place your free hand on the top of the blade, near the tip, with fingertips touching the edge to help secure the knife (the tip should stay in the same place as you mince). Rock the knife up and down, from left to right, back and forth in a fanning motion until chopped or minced to the desired size.
The Best Time to Mince Garlic
Just before adding it to a dish is the best time to mince your garlic. The more time that garlic has to break down, the more enzymes are released and the more allicin is produced. The more time it has, the more flavorful it will be. But just keep in mind that it can also become overpowering if left sitting too long.
Storing Your Garlic
If you are not able to use the garlic immediately, cover in a small airtight container in the refrigerator until you are ready to use it. If possible, try to use the garlic right away, or within an hour of chopping. Once the garlic sits for more than 6 hours, it can become very bitter and overpowering in the recipe.
What is the Difference Between Chopped and Minced?
Chopped garlic is coarser and larger, and has more of a bite compared to minced garlic. Chopped is ideal for flavoring stews, soups or just for flavoring oil in dishes. Minced garlic is finer and much smaller. It is better for sauces, dressings, or a dish that is sauteed and cooked quickly so that you don’t have large pieces lingering, like stir-fries.
Now that we’ve mastered how to mince garlic, why not use this trick in this Creamy Mushroom Risotto or this Classic Chimichurri Rice recipe.
If you are looking for an easy side dish recipe try our: jasmine coconut rice.
