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Spiced Rice Cookies with Mexican Chocolate Recipe

Low Sodium

Spiced Rice Cookies with Mexican Chocolate Recipe

  • Holiday
  • Vegetarian
  • Low Sodium
  • Jasmine & Basmati
  • Family-Friendly
  • Bake
  • 45 Minutes or More
Spiced Rice Cookies with Mexican Chocolate Recipe
  • Servings
  • Prep
    145 min
  • Cook
    15 min
  • Spicy


About This Dish

Rich Mexican chocolate, cinnamon, and a hint of cayenne pepper bring the flavors of Mexico to these tasty rice cookies.


  • 1 cup of butter, softened
  • ¾ cup brown sugar
  • ¾ cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon cayenne pepper (optional)
  • 1 (8.8 ounce) pouch cooked and cooled UNCLE BEN’S® Ready Rice® Basmati
  • 3 tablets Mexican chocolate (such as Chocolate Ibarra®), coarsely chopped


  1. Beat butter, white sugar, and brown sugar together in a bowl until fluffy. Beat in eggs and vanilla.
  2. Combine flour, baking powder, baking soda, cinnamon, salt, and cayenne pepper in a separate bowl.
  3. Mix the dry ingredients into the butter mixture. Stir in cooked rice, chopped walnuts, and chopped chocolate.
  4. Cover bowl with plastic wrap and refrigerate for 1 hour.
  5. Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheet.
  6. Roll dough into walnut size balls; arrange on cookie sheets, about 12 per sheet.
  7. Bake in preheated oven until golden brown, about 15 minutes. Let cool on sheet 5 to 10 minutes; transfer to wire racks to cool completely.


Amount per serving (60 total)

Calories: 100
Total Fat: 5g 8%
Saturated Fat: 2.5g 13%
Trans Fat: 0g
Sodium: 50mg 2%
Carbohydrates: 13g 4%
Dietary Fiber: 0g 0%
Sugars: 8g
Protein: 1g
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