Cheesy Mexican Rice Bites

• Produce

  • 2 tbsp Cilantro, fresh
  • 1 Jalapeno
  • 1/2 Onion

• Refrigerated

  • 2 Eggs, large

• Canned Goods

  • 3 cups Chicken broth, low-sodium
  • 1 (10-ounce can Tomatoes and chilis

• Pasta & Grains

  • 1 cup Rice, short grain

• Baking & Spices

  • 1 1/2 tsp Chili powder

• Oils & Vinegars

  • 1 tbsp Oil
  • 1 Vegetable oil

• Nuts & Seeds

  • 1 tsp Cumin

• Bread & Baked Goods

  • 1 1/2 cups Breadcrumbs

• Dairy

  • 1/2 cup Mexican queso quesadilla cheese
  • 1/2 cup Parmesan cheese, grated

Found on realhousemoms.com

Description

Ingredients

• 1 tablespoon oil
• 1/2 onion, sliced
• 1 jalapeno, seeded and diced
• 3 cups low-sodium chicken broth
• 1 (10-ounce) can diced tomatoes and chilis
• 1 cup short grain rice
• 1/2 cup Mexican Queso Quesadilla cheese, cubed (Mozzarella could be used)
• 2 tablespoons chopped fresh cilantro
• 2 large eggs
• 1/2 cup grated parmesan cheese
• 1 1/2 cups breadcrumbs
• 1-1/2 teaspoons Chili Powder
• 1 teaspoon cumin
• Vegetable oil, for frying

Directions

• In a skillet over medium-high heat, heat oil and saute the onion and jalapeno for about 5 minutes and set aside.
• Meanwhile, in a medium saucepan over medium-high heat, add the chicken broth and bring to a boil. Stir in the diced tomatoes and chilies and rice, reduce the heat to low and simmer until tender, about 20 minutes. Spread the rice on a parchment-lined baking sheet and let cool completely.
• Combine cheese and cilantro in a bowl; set aside.
• Beat the eggs in a large bowl, then stir in the cooled rice, onions, jalapenos, parmesan cheese and 2/3 cup breadcrumbs, chili powder and cumin. Shape the mixture into sixteen 1-1/2 inch balls. Push a small piece of Queso Quesadilla cheese in the center of each ball. Push the rice around the cheese and close the ball.
• Place the remaining breadcrumbs in a shallow bowl. Roll the rice balls in the breadcrumbs and place on a parchment-lined baking sheet. Loosely cover and refrigerate, at least 1 hour or overnight.
• Heat 1 inch of vegetable oil in a large saucepan over medium heat until a deep-fry thermometer registers 350 degrees F. Working in batches, fry the rice balls, turning, until golden brown on all sides, about 4 minutes. Remove with a slotted spoon and drain on paper towels.
• Serve with enchilada sauce as a dipping sauce.