Ingredients
1tbspolive oil
1small onion,diced
1red bell pepper,seeded, diced
3garlic cloves,minced
1cuparborio rice
½cupdry white wine
2½cupschicken broth,low sodium, boiling
1tbspchipotle powder
1tbspgarlic powder
1tbsponion powder
1tbspcoriander powder
2tsppaprika
1tspcumin
1tsporegano
1tspsalt
½tsppepper
½cupcorn kernel
1cupcheese blend,shredded
2avocados
¾cupsour cream,or plain Greek yogurt
½cupfresh cilantro,plus for serving
1lime,juiced
1tspgarlic powder
1cupflour
1cupbread crumbs
3eggs
oil,for frying
queso fresco,for serving
Preparation
In a pot, heat the olive oil over medium heat. Add the onions and peppers, and cook until translucent.
Add the garlic and rice, and cook until fragrant. Then, add the white wine, stirring frequently.
Slowly add the hot chicken broth ½ cup at a time, stirring frequently for about 20 minutes, or until rice is al dente.
In a small bowl, combine the chipotle powder, garlic powder, onion powder, coriander, smoked paprika, pepper, cumin, oregano, ½ teaspoon of salt, and ¼ teaspoon of pepper.
Add half of the spice mixture to the rice. Remove the rice from heat, then mix in the corn and cheese blend.
Cool until room temperature, then chill in the fridge for about 30 minutes.
Place the avocados, Greek yogurt, cilantro, lime juice, garlic powder, and the remaining salt and pepper in a food processor and blend until smooth.
Place the flour, eggs, and bread crumbs in three separate bowls. Lightly beat the eggs and add the remaining spice mixture to the bread crumbs.
Drop a heaping spoonful of mixture into the flour. Coat with flour and shape it to about the size of a golf ball. Coat with egg, then dip in bread crumbs.
In a skillet, heat the oil to 350 degrees F.
Add the well-coated rice balls to the hot skillet. Fry for about 2 minutes on each side or until golden brown.
Place the fried rice balls on a plate lined with a paper towel to drain.
Serve warm with avocado dipping sauce. Top with cilantro and queso fresco, and enjoy!
