Mexican Rice Balls Leftover Rice Recipes

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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

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

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.

LEFTOVER RICE MADE INTO SPANISH RICE



Leftover Rice Made Into Spanish Rice image

If last night's stir fry resulted in leftover steamed rice, one thing you can do with it is turn it into Spanish rice. This is just about as good as Spanish rice made the traditional way.

Provided by JeanSgt

Categories     Rice

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

3 cups cooked rice (leftover white or brown)
1 tablespoon olive oil
1 tablespoon butter
1/2 onion, diced
4 minced garlic cloves
1/2 cup tomato sauce (or more)
1/4 cup water
1/4 teaspoon coriander
salt and pepper

Steps:

  • Heat the oil and butter in a skillet over medium heat.
  • Saute onion until soft.
  • Add garlic and saute another minute.
  • Add the rice and saute a couple more minutes.
  • Add tomato sauce, water, and coriander.
  • Stir and bring to a simmer.
  • Reduce heat, cover, and simmer 15-20 minutes, stirring occasionally until the sauce is absorbed and the rice has lost most of its stickiness.
  • Salt and pepper to taste.

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