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Crispy Chipotle Rice Balls

by Betsy Carter

Inspired by chilipeppermadness.com

Ingredients

for 30 servings

  • 1 tablespoon
    olive oil
  • 1 small onion, diced
  • 1 red bell pepper, seeded and diced
  • 3 cloves garlic, minced
  • 1 cup
    arborio rice (200 g)
  • ½ cup
    dry white wine (120 mL)
  • 2 ½ cups
    low sodium chicken broth, boiling (600 mL)
  • 1 tablespoon
    chipotle powder
  • 1 tablespoon
    garlic powder
  • 1 tablespoon
    onion powder
  • 1 tablespoon
    coriander powder
  • 2 teaspoons
    paprika
  • 1 teaspoon
    cumin
  • 1 teaspoon
    oregano
  • ½ teaspoon
    salt
  • ¼ teaspoon
    pepper
  • ½ cup
    corn kernel (90 g)
  • 1 cup
    shredded cheese blend (100 g)
  • 2 avocados
  • ¾
    170 g
    sour cream, or plain Greek yogurt 170 g
  • ½ cup
    fresh cilantro (20 g)
  • 1 lime, juice of
  • 1 teaspoon
    garlic powder
  • ½ teaspoon
    salt
  • ¼ teaspoon
    pepper
  • 1 cup
    flour (125 g)
  • 1 cup
    bread crumbs (115 g)
  • 3 eggs
  • oil, for frying
  • fresh cilantro, for serving
  • queso fresco, for serving

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Preparation

  1. In a pot, heat olive oil over medium heat. Add onions and peppers, and cook until translucent.
  2. Add garlic and rice, and cook until fragrant.
  3. Add white wine, stirring frequently.
  4. Slowly add hot chicken broth ½ cup at a time, stirring frequently for about 20 minutes, or until rice is al dente.
  5. In a small bowl, combine chipotle powder, garlic powder, onion powder, coriander, smoked paprika, pepper, cumin, oregano, salt, and pepper.
  6. Add half of spice mixture to rice.
  7. Remove rice from heat. Mix in corn and cheese blend.
  8. Cool until room temperature, then chill in the fridge for at least 30 minutes.
  9. While mixture is chilling, place avocados, Greek yogurt, cilantro, lime juice, garlic powder, salt, and pepper in a food processor and blend until smooth.
  10. Place flour, eggs and bread crumbs in three separate bowls. Lightly beat eggs and add remaining spice mixture to bread crumbs.
  11. Drop a heaping spoonful of mixture into the flour. Coat with flour and shape it to about the size of a golf ball. Coat with egg, then dip in bread crumbs.
  12. In a skillet, heat oil to 350°F (180˚C).
  13. Add well-coated rice balls to hot skillet.
  14. Fry for about 2 minutes on each side or until golden brown.
  15. Place fried rice balls on a plate lined with a paper towel to drain.
  16. Serve warm with avocado dipping sauce.
  17. Top with cilantro and queso fresco, if desired.
  18. Enjoy!
 

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