Spicy Rice Croquettes with Chorizo and Avocado Cream
Served with an avocado and cream cheese these Spicy Rice Croquettes filled with chorizo, onion and jalapeños are sure to become your favorite appetizer.
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Cooking tools:
- Food processor
- Saucepan
- Olive oil
- Stove
- Mixing bowl
- Baking sheet
- Refrigerator
- Pot
- Instant-read thermometer
- Paper towel
- Blender
- Spoon
- Chef's knife
- Cutting board
- Measuring cup
- Kitchen timer
- Skillet
- Slotted spoon
- Whisk
- Plate
- Fork
- Colander
Ingredients
- 2 cups Mahatma® Jasmine Rice
- 3 cups low sodium chicken broth
- 8 oz. dried chorizo, casing removed (cut into large pieces)
- 2 tbsp. olive oil
- 1 large onion, minced
- 3 each garlic, minced
- 1 jalapeño pepper, seeded and finely chopped
- 1 can (4 oz.) Chipotle in adobo (minced), plus tbsp. of sauce
- ¼ cup fresh cilantro leaves, minced
- ¾ tsp. coarse salt
- 3 eggs, lightly beaten
- 4 eggs, whisked
- 1 cup all purpose flour
- 1 cup unseasoned fine bread crumbs
- 1 tbsp. paprika (sweet or smoked)
- 6 oz. queso fresco, cut into ½-inch cubes
- 6 cups canola oil
- 1 large avocado, diced
- ¼ cup sour cream
- 2 tbsp. lime juice
- ½ tsp. coarse salt
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