Naples Style Rice Croquettes (Arancini)

• 350 grams Plain cooked rice
• 50 grams Chicken thigh meat
• 4 Green beans
• 1/4 Onion
• 1/4 Carrot
• 1 Soup stock cube
• 3 tbsp White wine
• 1 Tomato ketchup
• 1 slice Easy melting cheese
• 1 Plain flour
• 1 Egg
• 1 Panko
• 200 grams Canned tomatoes
• 1 clove Garlic
• 1 Bay leaf

1. Mince onion, carrot and green bean into 5mm cubes.
2. Heat a pan with olive oil and saute the chicken and the vegetables.
3. Dissolve the soup stock cube in 50ml hot water.
4. Add the half of soup stock to the pan.
5. Add the rice.
6. Add tomato ketchup and white wine, and season with salt and pepper.
7. Transfer to a bowl and let it rest in the refrigerator for a while.
8. Slowly heat a pan with sliced garlic and olive oil over low heat.
9. Add the canned tomato, the rest of the soup stock (the remaining from step 3), bay leaf, and simmer.
10. Season with salt and pepper.
11. Make round rice balls with the rice from step 5.
12. Tear the cheese and stuff in the center of the rice ball.
13. Coat it in the order of flour, egg, and panko.
14. Put in the oil slowly one by one.
15. The inside is already cooked so deep fry on high heat to brown.
16. When the surface is golden brown, transfer to a serving plate.
17. Pour on the sauce from Step 7 and it's done!
18. !

rice, chicken thigh, green beans, onion, carrot, cube, white wine, tomato ketchup, melting cheese, flour, egg, tomatoes, clove garlic, bay leaf

Taken from cookpad.com/us/recipes/168282-naples-style-rice-croquettes-arancini (may not work)