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Mexican Rice-Stuffed Chicken Rolls

Mexican Rice-Stuffed Chicken Rolls dish


1 bag Riceland Enriched Long Grain Rice Premium Boil-in-Bag White Rice
1 tablespoon butter
½ tablespoon extra virgin olive oil
½ sweet onion, minced
1 garlic clove, minced
¼ cup chicken broth
1 small carrot, minced
1/4th cup tomato sauce
1 teaspoon dried cilantro
1/4th teaspoon ground cumin
½ teaspoon sea salt
1/8th teaspoon ground black pepper
½ cup ricotta cheese
1 egg – separate yolk from white
4 boneless chicken breasts, cutlet into 12-14 pieces.
1/3rd cup breadcrumbs
¼ cup grated mozzarella cheese


  1. Cook Riceland Enriched Long Grain Rice Premium Boil-in-Bag White Rice according to directions. Drain bag and set aside.
  2. In small saucepan over medium heat, add butter, olive oil, onion, and garlic. Sauté for five minutes.
  3. Switch heat to low. Add broth, carrot, tomato sauce, cilantro, cumin, salt and pepper. Stir and cook for five minutes. Turn off heat. Reserve 1/4th cup of sauce in a small bowl and set aside.
  4. Add rice to sauce in saucepan along with ricotta cheese and egg yolk. Mix thoroughly. 
  5. Preheat oven to 375 degrees.
  6. Spoon ricotta mixture onto each chicken cutlet and roll. Place in greased oven-safe cooking dish.
  7. Dip each chicken roll in egg white and in breadcrumbs.
  8. nce all chicken rolls are dipped in breadcrumbs, spoon remaining sauce over them. Top with mozzarella cheese.
  9. Bake for 30 minutes or until internal temperature of chicken is 165 degrees.
  10. Serve and enjoy!