Chicken Rice Balls
Baked Chicken Rice Balls recipe is a simple main dish with leftover chicken and rice.
To make these rice balls, cook the rice with broth, add shredded cooked chicken, cilantro, onion, garlic and spices, mix well, make the rice balls and bake in the oven until golden. Serve them alone or with Garlic Tomato Sauce or your favorite tomato sauce.
Yield: Serves 4
- 2 cups shredded Cooked Chicken
- 1 1/2 cups uncooked rice
- 3 cups chicken broth
- 1/2 cup milk
- 5 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 1/2 cups chopped fresh cilantro
- 1/4 teaspoon turmeric powder
- salt & pepper to taste
- 1 1/2 cups crushed tomatoes
- 4 garlic cloves, finely chopped
- 3 tablespoons vegetable oil
- 1/2 teaspoon dried oregano leaves
- salt & pepper to taste
For rice balls:
For sauce:
First place the rice in a large bowl. Pour lukewarm water over it, stir and pour off the water. Repeat four times or until water runs clear.
Place the rice and chicken broth in a pot. Cover the pot and bring to a boil. Reduce the heat to medium-low and let simmer until rice completely cooked and all of the liquid is absorbed, stirring occasionally. Remove from heat and allow to cool slightly.
Add milk and 3 tablespoons oil to the cooked rice. Use your hands to mash the rice. Set aside.
Heat 2 tablespoons oil in a pan over medium heat. Add onions and sauté until slightly golden. Add garlic and sauté for 1 minute. Add turmeric powder and stir well. Then add the shredded chickens and heat for 2-3 minutes.
Add the chicken mixture and cilantro to the rice, and combine well. Add salt and pepper to taste.
Preheat oven to 350 degrees F.
Spray 2 baking dishes with non-stick cooking spray. Take 1/2 cup of the mixture and shape into a ball. Continue shaping until all the rice mixture is used. Arrange the rice balls spaced slightly apart on the baking dishes.
Bake in the oven until golden, about 28-30 minutes.
While rice balls are cooking, prepare the sauce: heat 3 tablespoons oil in a saucepan over medium heat. Add garlic and sauté for 1 minute or until fragrant.
Add crushed tomatoes, oregano, salt and pepper. Add 3/4 cup boiling water. Simmer for 20-25 minutes or until desired thickness.
Serve the rice balls alone or with tomato sauce.
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