Mexican arancini give the classic Italian rice ball a lively south-of-the-border makeover, packing each crisp shell with melty cheese, spicy chorizo, and a slice of jalapeno. Bite into one and the warm center spills out over a pool of salsa.
What You'll Love About These Mexican Arancini
- A crunchy golden shell over a soft, cheesy middle
- Chorizo and jalapeno bring smoky heat to every bite
- A fun party appetizer that wows on the platter
- Made ahead in stages so frying day is easy
This is a project recipe, but every step is straightforward and worth it. Cilantro-flecked rice wraps around a cube of cheese and a pinch of chorizo before the whole thing fries up crisp.
Chill the cooked rice overnight so it holds together when you shape the balls.
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Why You’ll Love These Mexican Arancini
- The contrast of crackly crust and gooey cheese center is pure comfort.
- Chorizo and jalapeno tuck a little surprise of heat inside each one.
- These Mexican arancini turn a humble pot of rice into a showstopping bite.
Ingredient Notes
Here are notes on the ingredients that matter most, not the full list. You will find the exact measurements in the recipe card near the bottom of the post.
- Arborio rice is starchy and sticky, which is exactly what holds the balls together.
- Colby-Monterey Jack cheese melts smooth and creamy in the center.
- Chorizo adds smoky, savory richness; cook and crumble it first.
- Jalapeno slices bring a clean, fresh heat to balance the cheese.
- Cilantro folds into the rice for a bright, herby lift.
For equipment, you need a large pot, a heavy pot for frying, three plates for dredging, and a slotted spoon. A thermometer helps you keep the oil steady.
How to Make Mexican Arancini
Making Mexican arancini happens in stages, and the chilled rice does most of the work for you. Set up a tidy dredging station and the rest goes smoothly.
- Simmer the rice in stock for about 15 minutes until al dente, then chill it overnight.
- Mix the cold rice with eggs, cilantro, onion, and salt.
- Press a palm-sized patty, tuck in chorizo, a cube of cheese, and a jalapeno slice, then seal it into a ball.
- Dredge each ball in flour, then egg, then breadcrumbs.
- Fry in oil for about 4 minutes until golden, then hold them warm in a 200 degree oven.
This recipe scales up well for a party; just keep your filling cubes to about 1 inch so they melt through. You can shape and bread the balls up to 1 day ahead and chill them, then fry right before serving.
Storage Options
Arancini are best fresh and hot, but they store fine for later. Reheat in the oven so the crust crisps back up instead of going soggy.
- Refrigerate fried arancini in an airtight container for up to 3 days.
- Freeze shaped, breaded balls before frying for up to 2 months.
- Reheat in a 375 degree oven for about 15 minutes until hot through.
Variations & Substitutions
Once you know the method, the filling is yours to play with. Keep the rice the same and switch up what goes inside.
- Swap the chorizo for seasoned ground beef or black beans.
- Use pepper jack cheese for extra heat.
- Leave out the jalapeno for a milder, kid-friendly batch.
- Bake or air-fry instead of deep-frying for a lighter take.
What to Serve with Mexican Arancini
Mexican arancini shine as an appetizer with dips and cool sides to balance the heat. Set out a few sauces and let people dunk.
- A bowl of chunky tomato salsa for dipping.
- Guacamole or sliced avocado.
- A dollop of sour cream or crema.
- A crisp lime-dressed slaw on the side.
If you are building a snack spread, this loaded bacon cheddar bread rounds it out nicely. For another bold, dippable bite, give this salsa bread a try. Here are the questions readers ask most.
Frequently Asked Questions
Can I make Mexican arancini ahead of time?
Yes. Shape and bread them up to a day ahead, chill, and fry just before serving so the shells stay crisp.
Why do my rice balls fall apart?
The rice was likely too warm or not starchy enough. Use arborio, chill it overnight, and keep your hands damp while shaping.
Can I bake these instead of frying?
You can. Bake at 400 degrees until golden, or use an air fryer for a lighter crust, though the shell will be less crunchy.
These take a little patience, but the moment a warm one cracks open at the table makes it all worth it. Fry a big batch and watch them vanish.
Mexican Arancini #FWCon #WisconsinCheese
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Ingredients
- 1 lb Arborio rice
- 5 cups chicken stock
- 2 eggs lightly beaten
- ½ cup fresh cilantro chopped
- ½ cup sweet onion finely diced
- 1 tsp salt
- ½ lb chorizo crumbled and pan-fried
- ½ lb Wisconsin Colby-Monterey Jack cheese cut into 1″ cubes
- 2 jalapeño peppers thinly sliced
- 2 eggs lightly beaten (for dredging)
- 1 cup of flour
- 1 cup of fine bread crumbs
- vegetable oil for frying
Instructions
- In a large pot, heat chicken stock over high heat and bring to a boil. Pour in rice and reduce heat to just a simmer. Cook uncovered for fifteen minutes or until al dente. Drain the rice from the remaining liquid and spread rice out on a cookie sheet. Allow to cool and then refrigerate overnight.
- Pour rice into a large mixing bowl. Add eggs, cilantro, onion and salt. Mix until incorporated.
- Put a bowl of water next to the large bowl of rice. You will need this to keep your hands damp.
- Press a palm sized patty of rice into your hand. Press to make an indentation in the center. Place a tsp of chorizo, a cube of cheese, and a slice of jalapeño in the center. Scoop some more rice out of the bowl and cover the filling with it. Pack it together like you are making a snowball.
- Place the formed balls on a cookie sheet and prepare your work station for dredging.
- Put the flour in a plate and position as the first step of your dredging process. Next, place the bowl of lightly beaten eggs in the second dredging position. The last plate will hold the bread crumbs.
- Roll a rice ball lightly in the flour. Then give it a quick dunk in the egg wash. Lastly, roll it around in the bread crumbs. Lightly press the breadcrumbs into the rice ball.
- Place coated ball on the cookie sheet and do the same with the remaining balls.
- Prepare for frying.
- Heat oil over medium high heat. You will know it’s ready when you place a bit of crumbs in the pot and it sizzles. Cook each ball for four minutes. They should be uniformly golden brown.
- Place cooked balls in a 200º oven to keep them hot while you finish the frying process.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I LOVE that you share recipes that are delicious and fairly easy for the novice cook, but that look so fancy. Your recipes make me look like I know what I am doing in the kitchen :). Can’t wait to make this.
Do you think they would be ok without the jalapeno? My dad doesn’t like peppers so i’m thinking I could make a couple without it.
Lol, if I can make you look fancy in the kitchen, then my work here is done. 😉 Yes, you can skip the peppers entirely. There’s plenty of flavor with the chorizo and cilantro. Those who don’t like spicy foods will still be happy! Let me know what you think!
Good morning Melanie. This is a wonderful recipe and you present it so well with your beautiful pix! I was doing fine sipping my coffee this morning but now I am starving and thinking Mexican food for some reason! Good luck with the contest and I hope you win and these look amazing to me!
I love the look of these. Rice and cheese go so well together!