Cooking with Ms.Vera: Episode 2

Melanie Ozuna, Staff Writer

Italian Rice Croquettes


  • ​​1 chicken breast or (left or proteins)
  • ​​½ cup of cooked white rice
  • ​​¼ cup of grated Parmesan cheese
  • ​​2 Tablespoons of dry bread crumbs
  • ​​1 egg
  • ​​½ teaspoon dry Italian herbs
  • ​​Salt and Pepper to tasted
  • ​​1 cup of dry bread crumbs for coating
  • ​​Vegetable oil for frying


  1. Chop cooked chicken breast set aside.
  2. Mix in chopped chicken, grated Parmesan cheese, marinara sauce, 1/4 cup bread crumbs, eggs, herbs, salt, and ground pepper. Cover with plastic wrap and refrigerate for 1 hour.
  3. Remove rice and chicken mixture from refrigerator and form 2-inch, football-shaped croquettes. Roll croquettes in bread crumbs and place on a baking sheet.
  4. Heat oil in a large skillet over medium-high heat; cook breaded croquettes until browned on all sides, about 10 minutes. Transfer to a plate lined with paper towels to absorb excess oil.

Rice Recipe:

  • 1 cup white rice
  • 1 ½ cups water


Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed 20 to 25 minutes.