Mexican Rice Balls Leftover Rice
Transform your leftover rice into a fiesta of flavor with these Mexican Rice Balls! This irresistible recipe combines fluffy cooked rice, a melty Mexican cheese blend, and vibrant additions like black beans, corn, and fresh cilantro, seasoned with bold spices like cumin and chili powder. Coated in crispy panko breadcrumbs and fried to golden perfection, these crunchy-on-the-outside, gooey-on-the-inside bites are perfect as an appetizer, snack, or party dish. Quick to prepare in just 35 minutes and versatile enough to pair with salsa or your favorite dipping sauce, these rice balls are a creative way to reduce food waste while indulging in a crispy, cheesy twist on classic Mexican flavors. Perfect for satisfying cravings and impressing guests alike!
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Recipe Information
Ingredients
- 2 cups leftover cooked rice
- 1 cup shredded Mexican cheese blend (cheddar, Monterey Jack, etc.)
- 0.5 cup cooked black beans (optional)
- 0.5 cup corn kernels (fresh, canned, or frozen)
- 2 tablespoons finely chopped fresh cilantro
- 2 stalks green onions, finely sliced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- 2 cups vegetable oil (for frying)
- 0.5 cup salsa (for serving, optional)
Instructions
In a large mixing bowl, combine the leftover rice, shredded Mexican cheese blend, black beans, corn, cilantro, green onions, ground cumin, chili powder, salt, and black pepper. Mix well until all ingredients are evenly distributed.
Using your hands, shape the mixture into small balls, about 1.5 inches in diameter. You should have around 12-16 balls depending on size.
Place the flour in a shallow bowl, beat the eggs in a separate shallow bowl, and place the panko breadcrumbs in another shallow bowl.
Roll each rice ball in the flour, then dip it into the beaten eggs, and finally coat it in the panko breadcrumbs. Ensure each ball is evenly coated.
Heat the vegetable oil in a deep pan or skillet over medium heat until it reaches 350°F (175°C). If you don’t have a thermometer, test by dropping a small piece of bread into the oil—if it sizzles and browns within a few seconds, it's ready.
Working in batches, carefully lower the rice balls into the hot oil using a slotted spoon. Fry for 2-3 minutes per batch, turning occasionally, until the rice balls are golden brown and crispy on all sides.
Remove the rice balls from the oil and place them on a plate lined with paper towels to drain excess oil.
Serve warm with your favorite salsa or dipping sauce on the side.
Nutrition Facts
Calories |
5980 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 525.0 g | 673% | |
| Saturated Fat | 91.5 g | 458% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 492 mg | 164% | |
| Sodium | 2960 mg | 129% | |
| Total Carbohydrate | 284.6 g | 103% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 17.7 g | ||
| Protein | 81.2 g | 162% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 1030 mg | 79% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 1478 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
