Southwest Salsa Rice Bites
Bursting with bold flavors and perfect for sharing, these Southwest Salsa Rice Bites transform simple pantry staples into crispy, bite-sized delights. Packed with seasoned jasmine rice, sharp cheddar cheese, black beans, and sweet corn, each bite delivers a satisfying blend of textures and a kick of zesty salsa. Coated in crunchy panko breadcrumbs and pan-fried to golden perfection, these bites are effortlessly elevated with hints of smoked paprika, cilantro, and lime juice. Ready in just 35 minutes, they’re an ideal appetizer or snack for parties or game nights. Serve them with a side of salsa or guacamole for dipping, and watch them disappear in minutes!
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Recipe Information
Ingredients
- 2 cups white or jasmine rice (cooked and cooled)
- 1 cup shredded sharp cheddar cheese
- 1 cup panko breadcrumbs
- 0.5 cup black beans (drained and rinsed)
- 0.5 cup corn kernels (fresh, frozen, or canned)
- 0.5 cup jarred or homemade salsa
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon lime juice
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 large eggs
- 0.5 cup neutral cooking oil (such as canola or avocado oil, for frying)
Instructions
In a large mixing bowl, combine the cooked and cooled rice, shredded cheddar cheese, black beans, corn, salsa, cilantro, lime juice, cumin, smoked paprika, garlic powder, salt, and black pepper. Mix well to distribute all the ingredients evenly.
Whisk the eggs in a small bowl, then pour them into the rice mixture. Stir until the eggs are fully incorporated. The mixture should hold its shape when pressed together.
Using clean hands, take about 2 tablespoons of the mixture and form it into a compact ball or patty. Repeat until all the mixture is used, placing the formed bites onto a baking sheet lined with parchment paper.
Pour the panko breadcrumbs into a shallow dish. Roll each rice bite in the breadcrumbs, ensuring they are fully coated.
In a large skillet, heat the oil over medium heat until shimmering. To test, drop a few breadcrumbs into the oil—if they sizzle immediately, it’s ready.
Working in batches, carefully place the rice bites into the skillet. Fry for about 2 minutes on each side, or until golden brown and crispy. Use a slotted spoon to transfer the cooked bites to a plate lined with paper towels to drain excess oil.
Serve the Southwest Salsa Rice Bites warm, garnished with extra cilantro, lime wedges, or a side of salsa for dipping. Enjoy!
Nutrition Facts
Calories |
700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.6 g | 55% | |
| Saturated Fat | 9.1 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 123 mg | 41% | |
| Sodium | 760 mg | 33% | |
| Total Carbohydrate | 63.6 g | 23% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 4.9 g | ||
| Protein | 18.6 g | 37% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 273 mg | 21% | |
| Iron | 3.3 mg | 19% | |
| Potassium | 340 mg | 7% | |
*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.
