Spicy Hispanic Rice-Balls

Spicy Hispanic Rice-Balls

Rice-balls with hot sauce, B.B.Q. sauce, mayo, or a sauce of your own demise, cram-packed with corn and chicken inside!

Prep Time


Total Time






0 white or brown rice (short grain preferred!)
0 sweet corn
0 boneless chicken, defrosted
0 hot sauce, B.B.Q. sauce, mayonnaise, or a sauce of your own demise!
0 vegetable oil
  1. Prepare the white or brown rice in a rice cooker, or on the stove in a skillet or pot if unavailable, until soft and 'fluffy'.
  2. While the rice is being prepared, boil water in one pot along with sweet corn.
  3. Also, add vegetable oil to a skillet or frying pan, and heat it slightly. Without allowing the oil to singe you, add the chicken and cook as preferred. Notice: If you cook the chicken (or other meat/vegetable/substances) below 'well-done', you may give yourself, or your customers/family/friends/coworkers food poisoning!
  4. After the rice, corn, and chicken/substances steps are completed, cut and then roll the chicken/substances in your sauce of choice. You may add herbs if you desire. Place the sauteed/herb chicken to the side.
  5. Gather your rice, using your hands (sanitized), into a medium (use your judgement!) ball in your hand via rolling it within your palms. Created a 'divot' within it, if you will. Add the prepared chicken and corn within the said 'divot'. Place rice on top, and roll it within your palms.
  6. Allow food to cool. Serve with beverages. May be used as an entree or appetizer.
Makes Servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
I created (or so I hope!) this recipe due to self-issues with allergies and food consumption, as well as due to the person I dated's ethnicity.

Nutrition Information:

1 Serving ()
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.