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Arroz con Pollo Rice Balls with Spicy Cilantro Dip

Print Recipe
Servings 15 balls

Ingredients
  

Rice Balls:

  • 2 1/2 cups cooked yellow saffron rice cooled
  • 1 Tbsp olive oil
  • 1/2 yellow onion diced
  • 3/4 cup store bought Roasted Chicken shredded
  • 1 tsp cumin
  • 1/2 cup chopped pimento stuffed spanish olives diced
  • 1/4 cup roasted red pepper diced
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tbsp chopped cilantro
  • 1 1/2 cup breadcrumbs
  • 1 egg plus 1 egg beaten with 1 tbsps of water
  • 2 cups canola oil or use your favorite frying oil

Spicy Cilantro Dip:

  • 4 jalapenos halved
  • 2 cups loosely packed cilantro stems removed
  • 1 avocado
  • 2 cloves garlic
  • Juice of 1 lime
  • Pinch of salt
  • 1/4 cup olive oil
  • 1 tablespoon apple cider

Instructions
 

For the Rice Balls:

  • Cook your rice according to package directions and allow to cool. (I used a package of Mahatma Yellow Saffron Rice).
  • In a saucepan, heat olive oil over medium. Saute onion until soft, 2-3 minutes. Toss in chicken and cumin to combine flavors.
  • In a medium bowl, combine rice, chicken and onion mixture, olives, roasted red pepper, salt, pepper, cilantro, 1 egg, and 3/4 cup breadcrumbs. Mush the mixture with your hands until it is combined and sticky enough to form balls (if it isn’t coming together add 1-2 tbsps of water to the mixture). Form mixture into equally sized balls using a 1/4 cup measuring cup. Roll each of the balls into the remaining egg/water mixture and then in the remaining breadcrumbs. Refrigerate balls for 10 minutes.
  • In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about 1/3 of the way. Heat over medium heat until it reaches 350 degrees. Fry the rice balls in batches (4 at a time), turning occasionally, until golden, about 4 to 5 minutes. Drain on paper towels.

For the Dip:

  • Combine all ingredients except for olive oil in food processor or blender. *Optional: de-seed the jalapenos depending on heat preference. I de-seeded 3 of the 4 and the flavor was fairly mild.
  • With blender on, drizzle in the olive oil. Pour into airtight container and store in the refrigerator until ready to serve.
  • Pile rice balls on plate and serve with dipping sauce on the side.
  • Tip: these can be made ahead and reheated in a 400 degree oven on a sheet pan for 10-15 minutes.