mexican-spiced rice balls mexican-spiced rice ballsOkay, you’ve got a batch of sticky, overcooked rice and don’t know what to do with it. Say hello to your new best friend, Mexican-Spiced Rice Balls. With a chunk of gooey cheese in the center, it’s like getting a surprise in every bite.
Don’t worry if you don’t have overcooked rice. This recipe overcooks it for you!
1 cup short-grain rice
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon dried oregano
½ teaspoon garlic powder
¼ teaspoon salt
¾ cup Cheddar cheese cubes (I use 4 cheese sticks cut into 6 pieces each)
1. In a medium saucepan over medium-high heat, combine the rice, cumin, paprika, oregano, garlic powder, salt, and 2¼ cups water. Bring the mixture to a boil, turn the heat to low, cover, and cook for 45 minutes, or until the rice has absorbed the water and is cooked through. Turn off the heat, leave the pot covered, and let it sit on the stove for 10 minutes.
2. When the rice is cool enough to handle, scoop about 2 tablespoons and use moist hands to roll into a ball. Squeeze a cheese cube into the center and press the rice around it. Continue with the remaining rice and cheese.
3. Place the rice balls on a plate in the microwave for 10 to 15 seconds to melt the cheese. Alternatively, place the rice balls in a steamer pot over boiling water for 1 to 2 minutes.