Crispy Chipotle Rice Balls

These incredible little crispy chipotle rice balls are loaded with cheese and make perfect party treats!

Yields30 Servings
 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
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.

Related Link: https://tasty.co/recipe/crispy-chipotle-rice-balls

Ingredients

 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

Directions

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.

Crispy Chipotle Rice Balls