Dinner · Appetizers & Dips · Sides · Snacks
Crispy Chipotle Rice Balls
Crispy Chipotle Rice Balls. Made with rice, chipotle and bell pepper. Get ingredient amounts and step-by-step instructions.
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Ingredients at original yield
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 red bell pepper, seeded and diced
- 3 cloves garlic, minced
- 1 cup arborio rice
- ½ cup dry white wine
- 2 ½ cups low sodium chicken broth, boiling
- 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
- 1 cup shredded cheese blend
- 2 avocados
- ¾ sour cream, or plain Greek yogurt
- ½ cup fresh cilantro
- 1 lime, juice of
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 cup flour
- 1 cup bread crumb
- 3 eggs
- oil, for frying
- fresh cilantro, for serving
- queso fresco, for serving
How to make Crispy Chipotle Rice Balls
Timing details
No verified total time is available. Review the method for preparation, cooking and waiting times.
- 01
In a pot, heat olive oil over medium heat. Add onions and peppers, and cook until translucent.
- 02
Add garlic and rice, and cook until fragrant.
- 03
Add white wine, stirring frequently.
- 04
Slowly add hot chicken broth ½ cup at a time, stirring frequently for about 20 minutes, or until rice is al dente.
- 05
In a small bowl, combine chipotle powder, garlic powder, onion powder, coriander, smoked paprika, pepper, cumin, oregano, salt, and pepper.
- 06
Add half of spice mixture to rice.
- 07
Remove rice from heat. Mix in corn and cheese blend.
- 08
Cool until room temperature, then chill in the fridge for at least 30 minutes.
- 09
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.
Cooking & storage
Use the recipe’s specific storage directions when provided. Read the food storage guide for chilling and reheating food, and the measures guide before changing portions or ingredients.
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Yield was not supplied; quantities describe the original batch.
