Today I wanted to share my favorite recipe that I have come across since we’ve started our wedding diet. It’s absolutely delicious and moderately healthy! (And Jimmy likes them, so that’s saying something!) What could be better?! 🙂
Baked Mexican Arancini (Rice Balls)
4 c. cooked white rice
1/4 lb. shredded cooked chicken breast
1/4 c. Rotel*
1/4 c. Greek Yogurt
3/4 c. shredded cheese*
Pinch of cumin
1/2 tsp. chili powder
1 c. breadcrumbs
Combine rice, 1/2 c. shredded cheese, and 1 egg. (I do this the night before and let the rice chill in the refrigerator over night. In my experience chilled rice is easier to work with.) Set aside.
Combine chicken breast, Rotel, Greek yogurt, 1/4 c. shredded cheese, cumin, and chili powder.
Preheat oven to 375 degrees.
Form each arancini by scooping 1/2 c. rice mixture into palm and then smashing it flat. Place 1 tbls of chicken mixture in center of rice. Fold rice around chicken mixture and roll into a ball. Repeat this process until all rice has been used. You should have 8-10 arancini.
Whisk remaining egg. Dip each arancini into the egg and then in breadcrumbs.
Bake arancini on a well oiled baking sheet for 25 minutes, or until golden brown. Serve warm and enjoy!
* I used Mexican Lime & Cilantro Rotel and reduced fat monterey jack & cheddar shredded cheese.
This recipe is a little messy but very delicious! Just a tip: As I am forming the arancini into balls, I try to keep my hands damp so the rice doesn’t stick. It helps out a lot!
If these didn’t have so much cheese I would eat them every day. Oh well! Wedding body, here we come!
captured in frames – St. Louis Wedding Videography