Mexican Rice-Stuffed Chicken Rolls | Riceland

Ingredients

• 2 cups Riceland Long-Grain White Rice
• 1 tablespoon butter
• 1/2 tablespoon extra virgin olive oil
• 1/2 sweet onion, minced
• 1 garlic clove, minced
• 1/2 cup chicken broth
• 1 small carrot, minced
• 1/4th cup tomato sauce
• 1 teaspoon dried cilantro
• 1/4th teaspoon ground cumin
• 1/2 teaspoon sea salt
• 1/8th teaspoon ground black pepper
• 1/2 cup ricotta cheese
• 1 egg; separate yolk from white
• 4 boneless chicken breasts, cutlet into 12-14 pieces.
• 1/3rd cup breadcrumbs
• 1/2 cup grated mozzarella cheese