Mexican Rice Balls

1 cup Arborio or brown short-grain rice

2¼ cups water

1 teaspoon ground cumin

1 teaspoon sweet paprika

1 teaspoon dried oregano

½ teaspoon garlic powder

½ teaspoon salt, plus more as needed

About 5½ ounces cheddar cheese, cut into 22 cubes (you can cut from 4 packaged cheese sticks; about ¾ inch each)

Combine the rice, water, cumin, paprika, oregano, garlic powder and salt in a deep saucepan over medium-high heat. Bring to a boil, then reduce the heat to low, cover and cook for 45 minutes or until all the water has been absorbed and the rice is cooked through. Taste, and add more salt as needed.

Cool, covered in the pot and off the heat, for about 20 minutes.

Use cool water to moisten your hands; use them to shape the mixture into 22 balls of equal size. Place a cheese cube at the center of each one, making sure it's completely covered. (If you're making these in advance, you can transfer them to an airtight container at this point.)

Microwave the rice balls on high for 10 seconds to melt the cheese inside; or you can steam them in batches for 1 to 2 minutes.

Serve warm or at room temperature. Good on their own or with salsa and guacamole.

Can be refrigerated in an airtight container for up to three days. To reheat, microwave on low in brief increments.

Makes 22 servings.

Nutrition | Per serving: 60 calories, 2 g protein, 8 g carbohydrates, 3 g fat, 2 g saturated fat, 5 mg cholesterol, 100 mg sodium, 0 g dietary fiber, 0 g sugar

Adapted from Weelicious.com