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Under 30 minutes


for 30 servings

  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 1 red bell pepper, seeded and diced
  • 3 cloves garlic, minced
  • 1 cup arborio rice (200 g)
  • ½ cup dry white wine (120 mL)
  • 2 ½ cups low sodium chicken broth (600 mL), boiling
  • 1 tablespoon chipotle powder
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon coriander powder
  • 2 teaspoons paprika
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ½ cup corn kernel (90 g)
  • 1 cup shredded cheese blend (100 g)
  • 2 avocados
  • 170 g sour cream (170 g), or plain Greek yogurt
  • ½ cup fresh cilantro (20 g)
  • 1 lime, juice of
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 cup flour (125 g)
  • 1 cup bread crumbs (115 g)
  • 3 eggs
  • oil, for frying
  • fresh cilantro, for serving
  • queso fresco, for serving

Nutrition Info

  • Calories 133
  • Fat 5g
  • Carbs 16g
  • Fiber 1g
  • Sugar 1g
  • Protein 4g

Estimated values based on one serving size.


  1. In a pot, heat olive oil over medium heat. Add onions and peppers, and cook until translucent.
  2. Add garlic and rice, and cook until fragrant.
  3. Add white wine, stirring frequently.
  4. Slowly add hot chicken broth ½ cup at a time, stirring frequently for about 20 minutes, or until rice is al dente.
  5. In a small bowl, combine chipotle powder, garlic powder, onion powder, coriander, smoked paprika, pepper, cumin, oregano, salt, and pepper.
  6. Add half of spice mixture to rice.
  7. Remove rice from heat. Mix in corn and cheese blend.
  8. Cool until room temperature, then chill in the fridge for at least 30 minutes.
  9. While mixture is chilling, place avocados, Greek yogurt, cilantro, lime juice, garlic powder, salt, and pepper in a food processor and blend until smooth.
  10. Place flour, eggs and bread crumbs in three separate bowls. Lightly beat eggs and add remaining spice mixture to bread crumbs.
  11. Drop a heaping spoonful of mixture into the flour. Coat with flour and shape it to about the size of a golf ball. Coat with egg, then dip in bread crumbs.
  12. In a skillet, heat oil to 350°F (180˚C).
  13. Add well-coated rice balls to hot skillet.
  14. Fry for about 2 minutes on each side or until golden brown.
  15. Place fried rice balls on a plate lined with a paper towel to drain.
  16. Serve warm with avocado dipping sauce.
  17. Top with cilantro and queso fresco, if desired.
  18. Enjoy!
  19. Busy? Plan your meals for the week using our exclusive meal planner tool in the Tasty app. Download now and get organized.