Rice is a staple in my meal planning. Not only is it inexpensive, but it is fulling and can really stretch a meal more. When I was recently asked to work with Minute® Rice by creating a recipe and attending a live blogger party, I knew it would be a ton of fun. Minute® Rice has always been a favorite of mine, especially on nights where I’m rushing to get dinner on the table in time. I’ll admit when I attended the live party, I was a bit nervous. My idea of rice recipes is adding it to a casserole or stand alone with maybe some beans mixed in with it. At the party there were dishes like Blueberry Basil Rice salad and Horchata (a rice drink). I would never think to use rice to make a drink or add fruit to my rice. However, the party made me realize just how versatile I could really get with rice recipes.
The dish that really stood out to me was the arancini. I’d never heard of these before, but essentially, it’s a ball of rice that’s coated in breadcrumbs and then deep fried. They were really incredible and I knew that I could make something out of the that Andrew and I would really love. I was excited to learn that Minute® Rice recently launched Minute® Multi-Grain Medley – a blend of long grain brown rice, Thai red rice, wild rice, and quinoa and it all cooks in just 10 minutes. I knew this would make the perfect meal for us.
I was genuinely surprised at how easy this recipe came together for me and even more blown away when we sat down to eat and after a few bites Andrew actually said to me that not only did it taste amazing, but that he would rank it in the Top 5 meals I’ve ever made. To be able to make something inexpensive, healthy, and past his taste preferences is a huge plus in my book. I paired the arancini with an alfredo dipping sauce and it was the perfect, quick meal for a busy night! Enjoy!
- 2 bags of Minute ® Multi-Grain Medley cooked
- 2 cups of shredded chicken cooked (poached or rotisserie chicken work best)
- 1 1/2 cups chopped broccoli cooked
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1 teaspoon Italian seasoning
- 2 eggs beaten
- 2 cups chopped fresh mozzarella
- 1 cup colby jack cheese
- 2 1/2 cups breadcrumbs divided
- 3 tablespoons butter melted, divided
Add first 9 ingredients into a large mixing bowl.
Add in 1/2 cup breadcrumbs and 1 tbsp melted butter.
Combine very well.
In a separate bowl melt 2 additional tablespoons butter. Set aside.
In a third bowl, add remaining 2 cups of breadcrumbs. Set aside.
Roll rice mixture into approximately 2 inch balls. Dip in butter, then in breadcrumbs.
Please on ungreased baking sheet.
Baked at 350 for 20 minutes or until golden brown.
*If you would also like to make the alfredo dipping sauce - melt 2 tbsp unsalted butter in a sauce pan, add in 1 cup heavy cream and 1 cup parmesan cheese. Add black pepper and salt to taste. Simmer until thicken. Serve.
This is a sponsored post written by me on behalf of Minute® Rice. Thoughts and opinions are 100% my own.