Mexican Arancini Rice Balls
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy panko-coated arancini rice balls filled with melted cheese and spiced with chipotle, paprika, and chili powder. Baked to golden perfection for a Mexican-inspired appetizer.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 1 tablespoon olive oil
- 1 cup diced yellow onion
- 2 teaspoon minced garlic ((about 4 cloves))
- 1 cup Arborio rice
- 1 chipotle pepper in adobo sauce, (diced)
- 2 teaspoons tomato paste
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- salt, (to taste)
- 3 cups chicken broth, (divided)
- 1 tablespoon cilantro
- 2 large eggs
- 2 cups Panko breadcrumbs
- 1/4 cup freshly grated Parmesan cheese, (plus more for garnish)
- 1/4 cup plain breadcrumbs
- 4 ounces mozzarella, (cut into 16 cubes)
- olive oil spray
- chopped cilantro (for garnish)
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 50m
- Sodium
- 353mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 74mg
- Calcium
- 71mg
- Iron
- 0.39mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 353MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.