How To Make Crispy Chipotle Rice Balls
A flavorful bite of these crispy chipotle rice balls is loaded with herbed and spiced rice! It’s paired with a creamy avocado sauce for a richer meal.
Serves:
Ingredients
- 1tbspolive oil
- 1small onion,diced
- 1red bell pepper,seeded, diced
- 3garlic cloves,minced
- 1cuparborio rice
- ½cupdry white wine
- 2½cupschicken broth,low sodium, boiling
- 1tbspchipotle powder
- 1tbspgarlic powder
- 1tbsponion powder
- 1tbspcoriander powder
- 2tsppaprika
- 1tspcumin
- 1tsporegano
- 1tspsalt
- ½tsppepper
- ½cupcorn kernel
- 1cupcheese blend,shredded
- 2avocados
- ¾cupsour cream,or plain Greek yogurt
- ½cupfresh cilantro,plus for serving
- 1lime,juiced
- 1tspgarlic powder
- 1cupflour
- 1cupbread crumbs
- 3eggs
- oil,for frying
- queso fresco,for serving
Instructions
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In a pot, heat the olive oil over medium heat. Add the onions and peppers, and cook until translucent.
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Add the garlic and rice, and cook until fragrant. Then, add the white wine, stirring frequently.
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Slowly add the hot chicken broth ½ cup at a time, stirring frequently for about 20 minutes, or until rice is al dente.
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In a small bowl, combine the chipotle powder, garlic powder, onion powder, coriander, smoked paprika, pepper, cumin, oregano, ½ teaspoon of salt, and ¼ teaspoon of pepper.
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Add half of the spice mixture to the rice. Remove the rice from heat, then mix in the corn and cheese blend.
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Cool until room temperature, then chill in the fridge for about 30 minutes.
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Place the avocados, Greek yogurt, cilantro, lime juice, garlic powder, and the remaining salt and pepper in a food processor and blend until smooth.
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Place the flour, eggs, and bread crumbs in three separate bowls. Lightly beat the eggs and add the remaining spice mixture to the bread crumbs.
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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.
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In a skillet, heat the oil to 350 degrees F.
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Add the well-coated rice balls to the hot skillet. Fry for about 2 minutes on each side or until golden brown.
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Place the fried rice balls on a plate lined with a paper towel to drain.
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Serve warm with avocado dipping sauce. Top with cilantro and queso fresco, and enjoy!
Nutrition
- Calories: 144.55kcal
- Fat: 7.20g
- Saturated Fat: 2.22g
- Trans Fat: 0.06g
- Monounsaturated Fat: 3.37g
- Polyunsaturated Fat: 0.99g
- Carbohydrates: 15.55g
- Fiber: 1.94g
- Sugar: 1.32g
- Protein: 4.22g
- Cholesterol: 24.07mg
- Sodium: 179.84mg
- Calcium: 55.88mg
- Potassium: 166.37mg
- Iron: 0.98mg
- Vitamin A: 44.98µg
- Vitamin C: 7.59mg
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