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Mexican Rice Croutons

We’re tossing you a new way to cook with and experience rice. Introducing the rice crouton – a great way to enjoy popular Mexican flavours that are fiesta worthy, and perfect in tacos, burritos with salsa and so much more. These Mexican-flavoured rice croutons will have you re-thinking rice and exploring the multicultural flavour destinations this mighty grain will take you.

Mexican Rice Croutons




Yield
Makes about 40 (1 1/4-inch X 1/2-inch thick) croutons
Prep Time
5 min
Cook Time
50 min
Total Time
1 h 55 min


Ingredients

  • 1 cup (250 mL) USA short grain brown rice
  • 1 3/4 cups (425 mL) bone broth
  • 1 tbsp (15 mL) taco seasoning
  • 2 tbsp (30 mL) chopped cilantro
  • Vegetable oil to sauté
  • Salsa and/or salsa con queso to serve (optional)

Directions

  1. Combine rice, broth, and taco seasoning in a small saucepan. Bring to a boil uncovered over high heat; reduce to low simmer, cover and cook for 50 minutes. Purée half the cooked rice with a hand blender or food processor (mix should be very sticky); stir in remaining rice and cilantro.
  2. Wrap mixture in plastic wrap and smooth into an approximate 8×8 inch square*. Freeze for 1 hour or until firm enough to slice. Unwrap rice and cut with a knife or mini cookie cutters into desired shapes. Croutons can be kept frozen in an air-tight container for up to three months.
  3. Sauté rice croutons in 3-4 batches with oil in a large non stick skillet over medium high heat until golden brown and crisp. Enjoy with salsa and/or salsa con queso, over salads, soups, as a side or as a snack on the go.

*alternately, press rice mixture into ice cube trays or moulds in any desired shapes and sizes. Freeze to easily release from moulds.

Notes

Estimated 2 tbsp oil

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