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Rice Balls Recipe

Fried Rice Balls Made With Cuban Arroz Con Pollo Is A Great Way To Use Leftovers

  • Author: Sandi Abbott
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 17 minutes
  • Yield: 9 balls 1x
  • Category: appetizers
  • Method: frying
  • Cuisine: Cuban


Fried rice balls made with Cuban arroz con pollo are a fun way to turn leftover rice into a Cuban tapas party!



2 cups arroz con pollo a la chorrera

3/4 cups shredded mozzarella

1 cup panko breadcrumbs

1/2 cup sifted all-purpose flour

2 eggs, beaten

2 cups vegetable oil for frying


Sriracha mayo (1/3 cup mayo with 1 teaspoon sriracha)



  • Pulse the panko breadcrumbs to make the crumbs just a bit smaller (or stick in a ziplock bag and crush for a bit)
  • Take 1/4 cup of rice and shape into a patty. Add 1 tablespoon shredded mozzarella to the center and shape into a tight ball. 
  • Place rice balls in the freezer for ten minutes
  • Dredge the rice balls through flour, dip in beaten egg and coat in panko bread crumbs. 
  • Stick the rice balls in the freezer while you heat the oil for frying


  • Heat two cups vegetable oil for frying over medium heat
  • Test the oil by throwing in a bit of panko to see if it’s sizzling  hot
  • Once it’s sizzling, add the rice balls a few at time so you don’t crowd them
  • Fry the rice balls for two minutes on each side
  • Drain on paper towels

Serve with sriracha mayo.


  • Serving Size: 1 ball

Keywords: Rice Balls Recipe, How to make rice balls, fried rice balls, cuban chicken and rice, arroz con pollo, cuban arroz con pollo, stuffed rice balls, arancini rice balls

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