Description
These Cheesy Mexican Rice Bites are crispy on the outside, gooey on the inside, and bursting with bold Mexican flavors. Perfect for parties, snacks, or repurposing leftover rice, they’re a crowd favorite that’s both easy and fun to make.
Ingredients
Scale
- 2 cups cooked white rice
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup canned green chilies, drained
- 1/4 cup fresh cilantro, finely chopped
- 2 large eggs
- 1 cup breadcrumbs, plus extra for coating
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil for frying
Instructions
- Preheat your skillet with vegetable oil over medium heat. If baking or air frying, preheat to 375°F (190°C).
- In a large bowl, mix together the rice, cheeses, green chilies, cilantro, eggs, 1 cup of breadcrumbs, garlic powder, onion powder, salt, and pepper until well combined.
- Line a plate or tray with parchment paper. Shape the mixture into small balls, about the size of a golf ball, and roll each in extra breadcrumbs to coat.
- Fry the bites in hot oil until golden and crispy, about 2–3 minutes per side. For baking or air frying, cook for 12–15 minutes until golden and heated through.
- Transfer cooked bites to a paper towel-lined plate to remove excess oil.
- Serve hot with dipping sauces like salsa, sour cream, or guacamole.
Notes
- For best texture, use day-old rice to prevent mushiness.
- Chill shaped bites for 20 minutes before cooking to help them hold together.
- Customize with your favorite cheeses or spices for unique flavor twists.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 1g
- Sodium: 390mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 80mg
Keywords: mexican rice bites, cheesy rice balls, leftover rice recipe, mexican appetizer, easy snack