If you don’t have prepackaged VeeTee Spicy Spanish Rice, follow the instructions to make your own rice. When cool enough to handle, transfer to a resealable bag or container.

Crumble the queso blanco, if needed

Cooked rice will store for up to 4 days in the fridge and up to 3 months in the freezer.

Thaw ingredients as necessary.

Follow the instructions in Steps 1-5. Serve warm.

In a large bowl, combine the rice, egg, and cheese. Use your hands or a large spoon to mix and combine thoroughly.

In a large stainless steel pan, heat the oil over medium-high heat until shimmering.

Pour the breadcrumbs onto a plate. Using our hands or a small handheld ice cream scoop, scoop the rice mixture and roll into balls. Toss the balls in the breadcrumbs until coated, then place carefully in the hot oil.

Fry, turning the balls in the oil until they are browned on all sides, about 3-5 minutes per side.

Place cooked balls on a plate lined with paper towel to drain off any excess grease, then serve hot.

If you don’t have prepackaged VeeTee Spicy Spanish Rice on hand:

1 cup long grain white rice

2 tablespoons tomato paste

2 cup chicken broth

Pinch cayenne pepper

Cook the rice and tomato paste together over medium heat, stirring often, until the rice starts to lightly brown and crisp, about 3-5 minutes.

Add the chicken broth and cover. Turn heat to low.

Cook, 12-15 minutes until the rice is cooked through and soft, and the chicken broth has cooked away.

Season with cayenne pepper.