Mexican Rice Balls Leftover Rice

Transform your leftover rice into a fiesta of flavor with these Mexican Rice Balls! This irresistible recipe combines fluffy cooked rice, a melty Mexican cheese blend, and vibrant additions like black beans, corn, and fresh cilantro, seasoned with bold spices like cumin and chili powder. Coated in crispy panko breadcrumbs and fried to golden perfection, these crunchy-on-the-outside, gooey-on-the-inside bites are perfect as an appetizer, snack, or party dish. Quick to prepare in just 35 minutes and versatile enough to pair with salsa or your favorite dipping sauce, these rice balls are a creative way to reduce food waste while indulging in a crispy, cheesy twist on classic Mexican flavors. Perfect for satisfying cravings and impressing guests alike!

Nutriscore Rating: 60/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 cups leftover cooked rice
• 1 cup shredded Mexican cheese blend (cheddar, Monterey Jack, etc.)
• 0.5 cup cooked black beans (optional)
• 0.5 cup corn kernels (fresh, canned, or frozen)
• 2 tablespoons finely chopped fresh cilantro
• 2 stalks green onions, finely sliced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.5 cup all-purpose flour
• 2 large eggs
• 1 cup panko breadcrumbs
• 2 cups vegetable oil (for frying)
• 0.5 cup salsa (for serving, optional)

Directions

Step 1

In a large mixing bowl, combine the leftover rice, shredded Mexican cheese blend, black beans, corn, cilantro, green onions, ground cumin, chili powder, salt, and black pepper. Mix well until all ingredients are evenly distributed.

Step 2

Using your hands, shape the mixture into small balls, about 1.5 inches in diameter. You should have around 12-16 balls depending on size.

Step 3

Place the flour in a shallow bowl, beat the eggs in a separate shallow bowl, and place the panko breadcrumbs in another shallow bowl.

Step 4

Roll each rice ball in the flour, then dip it into the beaten eggs, and finally coat it in the panko breadcrumbs. Ensure each ball is evenly coated.

Step 5

Heat the vegetable oil in a deep pan or skillet over medium heat until it reaches 350°F (175°C). If you don’t have a thermometer, test by dropping a small piece of bread into the oil—if it sizzles and browns within a few seconds, it's ready.

Step 6

Working in batches, carefully lower the rice balls into the hot oil using a slotted spoon. Fry for 2-3 minutes per batch, turning occasionally, until the rice balls are golden brown and crispy on all sides.

Step 7

Remove the rice balls from the oil and place them on a plate lined with paper towels to drain excess oil.

Step 8

Serve warm with your favorite salsa or dipping sauce on the side.

Nutrition Facts

Serving size	1661.1 grams (1661.1g)

Amount per serving	% Daily Value*
Calories	5980

Total Fat 525.00g	673%
Saturated Fat 91.50g	458%
Polyunsaturated Fat NaNg
Cholesterol 492mg	164%
Sodium 2960mg	129%
Total Carbohydrate 284.60g	103%
Dietary Fiber 20.60g	74%
Total Sugars 17.70g
Protein 81.20g	162%

Vitamin D 106IU	530%
Calcium 1030mg	79%
Iron 14mg	77%
Potassium 1478mg	31%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 76.4%

Protein: 5.2%

Carbs: 18.4%