Basically a rice meatloaf molded into meatballs rather than a loaf, for faster cook time and easier serving. It’s a great hit with the kids, too. 😉 It gets its name from the rice which protrudes out on all sides, like a rolled up prickly porcupine. ( I dunno, maybe it’s a Southern thing.) 🙂

My mom used to make these a lot when I was a kid and we loved them. However, I’ve modified the recipe to include mexican rice mix instead of plain white rice. She also used to cook them in a pressure cooker if I remember correctly…

Sorry mom, I prefer the oven method. 😉



1 lb. ground beef

1/3 can Hunts Meatloaf sauce (reserve the rest for the last step)

1 egga-blog-liptonmexrice.jpg

1 pkg Lipton Fiesta Sides Mexican Rice mix

1/2 c plain dry bread crumbs


Step 1: Preheat the oven to 400. Mix all the ingredients together in a bowl, reserving the rest of the meatloaf sauce for later.

Step 2: Lightly spray or grease an 8X8 or 9X9 baking dish. Form meat into 9 meatballs, approximately 2 – 2 1/2 inches in diameter and arrange them into the dish. (They cook best if they are evenly sized.)

Step 3: Spoon a tablespoon or so of sauce on top of each and then using the spoon, distribute the sauce evenly over the tops and down the sides of each meatball.

Step 4: Bake at 400 until the rice is done (should take between 30 and 45 minutes). In my experience, once the rice is cooked, the meat is done inside also, but I always check to make sure.

Step 5: Once the rice is done, top with the remaining sauce and bake for an additional five minutes.

Best served hot with mashed potatoes and your favorite vegetable, alongside a slice of oven toasted french bread. Enjoy!


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Hey, y’all! I’m Amber and I wear many hats. I drink a ton of coffee and I’m constantly sweeping crumbs off the floor. After 18 years of homeschooling, I’m getting close to graduating my third child and now we are starting over at preschool with our fourth, Lil Miss Mouse. She keeps us young and she’s the main reason for my excessive coffee consumption. Drink up!