Mexican Rice Arancini Balls

Ingredients:

Arancini Balls

• 1/2 cup rice

• 1 cup of low sodium vegetable stock

• 1 tablespoon garlic powder

• 1 tablespoon onion powder

• 2 teaspoons smoked paprika

• 4 tablespoons chunky salsa

• 8 cubes of pepperjack cheese each measuring 3/4 inch

• 1 whole egg & 1 egg white (the extra egg yolk is used in the aioli)

• 1/2 cup all purpose flour

• 1/2 cup breadcrumbs

Avocado Aioli

• 1 egg yolk (the extra egg white is used in the arancini breading)

• 1/2 ripe avocado

• 4 tablespoons avocado oil

• 1 tablespoon lime juice

• 1 teaspoon sea salt

• 1/2 tablespoon garlic powder

• Optional: Shredded pepperjack cheese and smoked paprika to garnish

MEP Considerations: Moderate

• Measure: rice, vegetable stock, flour, spices

• Cut the cheese into 3/4 inch cubes

• Cooking the rice in vegetable stock will require 15-20 minutes and the rice will need to cool before assembly. The rice should not be rinsed prior to cooking to ensure that the starch remains and the rice is sticky.

Instructions:

1. Preheat the oven to 375°F and line a baking tray with aluminum foil.

2. Combine the rice and vegetable stock in a pot and simmer over medium heat for 15-20 minutes or until all of the liquid has been absorbed and the grains are tender. Remove the rice from the heat and then add garlic powder, onion powder, smoked paprika and salsa while the rice is still warm. Mix to combine and then spread the rice mixture onto a plate to cool completely.

3. While you wait for the rice to cool, whisk 1 egg & 1 egg white together in a bowl and set up a breading station with the flour, the beaten eggs, and breadcrumbs.

4. Divide the cooled rice into 8 equal portions. Scoop out a single portion and flatten the rice into a disk on your palm. Place a cube of pepperjack cheese in the the center of the disk and pinch to cover the cheese cube. Roll the rice ball into a sphere and set aside. Repeat for the remaining 7 cheese cubes for a total of 8 arancini balls.

5. Bread the arancini balls, starting with a coating of all-purpose flour, followed by the egg mixture, and finally the breadcrumbs. Place the coated balls in the lined baking tray.

6. Bake the arancini in the oven for 25 minutes at 375°F, rotating the tray midway to ensure even baking.

7. While the arancini cook, add the egg yolk, avocado, oil, lime juice, salt, and garlic powder into a blender. Blend until thoroughly combined on medium to high for 60 seconds. The mixture should be thick and similar to the consistency of mayonnaise.

8. Scoop a dollop of aioli onto the arancini balls and garnish with smoked paprika.