Crispy Chipotle Rice Balls Recipe By Tasty

CRISPY CHIPOTLE RICE BALLS RECIPE BY TASTY

Steps:

• In a pot, heat olive oil over medium heat. Add onions and peppers, and cook until translucent.
• Add garlic and rice, and cook until fragrant.
• Add white wine, stirring frequently.
• Slowly add hot chicken broth ½ cup at a time, stirring frequently for about 20 minutes, or until rice is al dente.
• In a small bowl, combine chipotle powder, garlic powder, onion powder, coriander, smoked paprika, pepper, cumin, oregano, salt, and pepper.
• Add half of spice mixture to rice.
• Remove rice from heat. Mix in corn and cheese blend.
• Cool until room temperature, then chill in the fridge for at least 30 minutes.
• While mixture is chilling, place avocados, Greek yogurt, cilantro, lime juice, garlic powder, salt, and pepper in a food processor and blend until smooth.
• Place flour, eggs and bread crumbs in three separate bowls. Lightly beat eggs and add remaining spice mixture to bread crumbs.
• 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.
• In a skillet, heat oil to 350°F (180˚C).
• Add well-coated rice balls to hot skillet.
• Fry for about 2 minutes on each side or until golden brown.
• Place fried rice balls on a plate lined with a paper towel to drain.
• Serve warm with avocado dipping sauce.
• Top with cilantro and queso fresco, if desired.
• Enjoy!