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
½ teaspoon dry Italian herbs
Salt and Pepper to tasted
1 cup of dry bread crumbs for coating
Vegetable oil for frying
Chop cooked chicken breast set aside.
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.
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.
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.
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.