Fiesta Rice Bombs

Dairy-Free | Vegan | Gluten-Free | Lactose-Free
36 servings
Prep time: 45 minutes
Cook time: 15 minutes

What You’ll Need

  • 1 cup arborio rice
  • 1 ½ cups water
  • Chipotle Mayo Sauce (recipe below)
  • 1 ¼ cups panko breadcrumbs
  • 2 cups Vevan Ched-Shred
  • ⅛ cup minced jalapeño
  • ¼ cup chopped cilantro
  • ¼ cup finely chopped red bell pepper
  • 1 cup frozen or canned corn (drained)
  • ½ tsp. salt
  • 2–3 cups high heat oil (avocado, sunflower or safflower)

Chipotle Mayo Sauce:

  • 1 cup vegan mayo
  • 1 ½ Tbsp. adobo sauce (from a can of chipotle peppers; don’t use the peppers)
  • 2 tsp. lime juice
  • ¼ tsp. cumin
  • ½ tsp. smoked paprika
  • Salt, to taste

Here’s How

  1. Combine rice and water in a pot and bring to a boil. Cover with a tight-fitting lid, reduce heat to maintain a low simmer and cook for 20 minutes. Remove from heat (but keep covered) and steam for 10 minutes. Uncover pot, fluff rice with fork and transfer to a medium bowl to cool.
  2. Prepare Chipotle Mayo Sauce by combining all ingredients in a medium bowl and mixing well. Add more adobo sauce for extra spice. Place in the refrigerator to chill and allow flavors to develop.
  3. To prepare rice balls; pour panko crumbs onto a shallow bowl or dinner plate; set aside. Add Vevan Ched-Shred, jalapeño, cilantro, red pepper and corn to bowl with cooled rice. Sprinkle with salt and stir until well combined.
  4. Using an ⅛ cup measuring cup or tablespoon, scoop rice mixture. Use hands to roll into a ball, place in panko crumbs and roll until completely covered.
  5. Heat oil in a deep skillet or large saucepan to 350°F.
  6. Place 4–8 balls in oil and fry 2–3 minutes on each side or until golden brown. Scoop out with a slotted spoon and place on a cookie sheet lined with paper towels to drain.
  7. Serve warm with Chipotle Mayo Sauce.