Best 2 Mexican Rice Balls Recipes

Calling all rice lovers! Prepare to embark on a culinary journey to Mexico, where flavors dance and spices ignite the senses. This comprehensive guide will introduce you to the delightful world of Mexican Rice Balls, also known as "albóndigas de arroz". Get ready to tantalize your taste buds with an array of recipes, each offering a unique twist on this classic dish.

From the traditional "Red Albóndigas de Arroz," simmered in a rich tomato-based sauce, to the vibrant "Green Albóndigas de Arroz," bursting with the freshness of tomatillo and cilantro, these recipes showcase the versatility and diversity of Mexican cuisine. Discover the secrets of crafting the perfect rice ball, ensuring a tender and flavorful center wrapped in a crispy, golden-brown exterior.

Whether you prefer a meat-filled version, packed with ground beef or chicken, or a vegetarian delight, bursting with the goodness of black beans and corn, this article has something for every palate. Dive into the world of Mexican Rice Balls and let your taste buds experience the magic of this beloved dish.

Let's cook with our recipes!

MEXICAN RICE BALLS - LEFTOVER RICE

Mexican Rice Balls - Leftover Rice image

This is a great recipe for leftover aborio rice. I used Recipe #77050. Do use your favorite cooked Mexican rice. This is Italian rice balls gone South! These are great to bring to parties just reheat in 425°F oven for 10 minutes!

Provided by Rita1652

Categories Rice

Time 40m

Yield 16 serving(s)

Number Of Ingredients 8

Ingredients

5 cups cooked rice (Mexican Saffron Rojo Rice)
2 large eggs, lightly beaten
1/2 cup frozen peas, thawed
1/2 lb mozzarella cheese, cut into 16 cubes
oil, for frying
flour, for coating
3 eggs, lightly beaten for dipping
seasoned breadcrumbs, for coating

Steps:

Mix chilled rice, eggs, and peas together.
Roll into balls about the size of a tangerine and place one cube of cheese into the rice ball. Reform balls firmly to hold shape.
Place flour, egg and breadcrumbs into 3 separate bowls.
Dip each ball in flour, shaking off excess and reform if needed. Dip in egg, letting excess drip off, then dredge in bread crumbs, reforming and transfer to a sheet of wax paper. Repeat with remaining balls.
Meanwhile heat 2 inches of oil in a 4- to 5-quart heavy pot until thermometer registers 350-360 degrees F. Working in batches of 4-6 balls, lower rice balls into oil with a slotted spoon and fry, turning occasionally, until golden brown, 2 to 3 minutes per batch. Transfer with slotted spoon to paper towels to drain. Return oil to 350-360°F between batches.
Serve with a tomato sauce.

MEXICAN RICE BALLS

Mexican Rice Balls image

Provided by Catherine McCord

Categories Cheese Rice Side Kid-Friendly Weelicious Sugar Conscious Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates

Yield Makes 22 rice balls

Number Of Ingredients 8

Ingredients

1 cup short grain rice
2 1/4 cup water
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon dried oregano
1/2 teaspoon garlic powder*
1/4 teaspoon salt
3/4 cup cheddar cheese cubes (I use 4 cheese sticks cut into 6 pieces each)

Steps:

In a pot, combine all of the ingredients except the cheese, and stir to combine. Bring to a boil, reduce heat to low, cover and cook for 45 minutes, or until the rice has absorbed the water and is cooked through. Leave pot covered and allow it to sit on the stove, off of the heat, for about 10 minutes.
When rice is cool enough to handle, take about 2 tablespoons of it with moist hands (to avoid sticking), place a cheese cube in the center, and roll into a ball. Continue with remaining rice and cheese.
Place rice balls in the microwave for 10-15 seconds to melt the cheese. Alternatively, place the rice balls in a steamer pot over boiling water for 1-2 minutes.

Tips for Making Mexican Rice Balls:

Use high-quality ingredients. Fresh, flavorful ingredients will make a big difference in the taste of your rice balls.
Cook the rice properly. The rice should be cooked until it is tender but still has a little bite to it.
Let the rice cool completely before forming it into balls. This will help the rice balls hold their shape.
Use a variety of fillings. The possibilities are endless, so get creative and experiment with different flavors.
Fry the rice balls until they are golden brown and crispy. This will give them a delicious texture.
Serve the rice balls immediately with your favorite dipping sauce.

Conclusion:

Mexican rice balls are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. They are easy to make and can be customized to your liking. So next time you are looking for a quick and easy meal, give Mexican rice balls a try!