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.
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.
Transfer to large bowl and let cool until able to handle.
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.
To shallow bowl, add flour. In another shallow bowl, beat remaining eggs with a splash of water. To third shallow bowl, add breadcrumbs.
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.
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.
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.