Creole Yellow Rice Dinner Mix 
Smoked Chicken Halves
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Get RecipeBringing a Creole twist to an Italian treat! These Italian rice balls by Chef Ryan André are made with Creole flavors, stuffed with savory mozzarella, coated in breadcrumbs and deep fried … a perfect appetizer or side dish for your next meal.
Ingredients
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4 Tablespoons Butter
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1 Cup Small Yellow Onions, Diced
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3 Tablespoons Garlic, Minced
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1 Cup White Wine
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2 Boxes Tony’s Creole Yellow Rice Dinner Mix
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5 Cups Chicken Broth
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2 Tablespoons Sugar
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3 Tablespoons Parsley, Chopped
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1 Cup Mozzarella, Shredded
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3 Eggs, Beaten
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1 Cup Romano Cheese, Grated
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1 1/3 Cups Panko Breadcrumbs
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1 Block (8 Ounces) Mozzarella
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Oil for Frying
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2 Cups Flour
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3 Eggs
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1 Can (8 Ounces) Italian Panko Breadcrumbs
- Clear
Directions
- Melt butter in large skillet and sauté onions and garlic until fragrant and lightly browned.
- Add 2 boxes of Tony’s Creole Yellow Rice Dinner Mix and stir to coat rice with butter.
- Deglaze with white wine and allow to cook over medium heat until liquid is cooked out.
- Add 1 cup of chicken stock and repeat the process of stirring and allowing the liquid to cook out.
- Continue this process 1 cup at a time until all liquid is used and rice is cooked and slightly sticky.
- Taste the rice to test for doneness and continue process if needed until rice is cooked to your liking.
- Fold in sugar, parsley and shredded mozzarella and set aside, allowing to cool for 20 minutes.
- While cooling, cut mozzarella block into 1/2″ cubes.
- After rice is cooled, add to a mixing bowl and add eggs, panko and grated cheese.
- Gently fold until all ingredients are incorporated.
- Using an ice cream scoop, scoop a heaping scoopful of rice mixture and form a ball using your hand.
- Press your finger in the middle of it and place a cube of mozzarella inside and form the ball around the cheese. Continue until all rice has been formed.
- To set up breading station, place flour in a small dish, beat the 3 eggs with a 1/4 cup of water and pour breadcrumbs in a larger bowl or glass dish.
- Roll each arancini in flour, dredge in egg mixture and then coat with panko until fully coated before placing on a clean pan.
- Heat an inch of oil in a deep-sided skillet to 350°F.
- Place arancini in hot oil making sure to cook in batches so you don’t overcrowd the grease causing it to cool.
- Cook for 3-4 minutes making sure you move around to brown all sides to a nice darker brown color.
- Drain on a paper towel-lined sheet pan until all arancini have been fried.
- Serve with your favorite dipping sauce and enjoy.
NOTE:
Make sure your hands are damp while forming arancini to keep rice from sticking to your hands.
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