For the rice:
1 cup of jasmine rice
2 cups of water
1 teaspoon of Goya Adobo
1 teaspoon of Goya Sazon
3 tablespoons of butter
salt and pepper
1/2 cup of chopped cilantro
3 green onions sliced
I added the adobo, sazon, salt, pepper and butter to the water and brought it to a boil. I added the rice and simmered it until it was soft and all the liquid was absorbed. Off the heat I added the cilantro and green onion and fluffed it with a fork.
For the Naranjini:
3 eggs
1-2 tablespoons of maseca (what you use to make corn tortillas).
a pinch of cayanne pepper
chunks of american cheese, or a melting cheese of your choice
Mix well, roll into balls while tucking a chunk if cheese in the middle.
With wet hand moisten the balls and coat them with panko bread crumbs.
Set them in the fridge to set, about 1/2 hour. Fry on medium heat until golden brown.
*These are a delicious starter, side dish or snack
*Be careful when adding the salt because there is already salt in the adobo and sazon
