Elda’s Kitchen Theo’s Steakhouse Cooking & Grilling Sauce


For the Rice

Arborio Rice (or other long grain rice) 

A few dashes of salt

1 – 1.5 cups of flour

2 eggs, whisked

1 – 1.5 cups breadcrumbs (seasoned lightly with garlic powder and salt) 

For the Fillings

Ground beef and/or ground chicken

An 8oz bottle of Elda’s Kitchen Theo’s Steakhouse and/or Hot Wing Cooking & Grilling Sauce 

Crushed red pepper flakes

Half or 1 whole onion, diced

1 cup tomatoes, diced

Half or 1 cup Bleu and/or cheddar cheese, shredded

1-2 cloves of garlic

A few dashes of garlic salt

Bite Size Nachos



In a medium skillet over medium-high heat, prepare your choice of ground meat or vegetable filling. Brie likes to make at least two fillings to add variety, but you can do as few or many as you like! To make Brie’s ground beef filling, cook meat with half an onion, 1 clove of garlic, a dash of garlic salt, pepper, and red pepper flakes to taste. While still in the skillet, mix in 1-2 tablespoons of Elda’s Kitchen Theo’s Steakhouse Cooking & Grilling Sauce. Once the meat is coated in the sauce, remove from the heat.

Brie also loves to make a similar ground chicken filling using Elda’s Kitchen Hot Wing Cooking & Grilling Sauce. We encourage experimenting by mixing and matching meats and sauces!


Prepare your rice according to the package. Once cooked, season with a few dashes of salt and toss to mix.  


First, prepare three bowls or deep plates, one with flour, one with the whisked eggs, and one with the seasoned breadcrumbs.  Then, begin heating oil for frying to 350 degrees Fahrenheit.

Using an ice cream scoop, scoop some rice and, using your fingers, firmly press rice into the sides and bottom of the scoop to make a well in the center. The bottom of the scoop should be thick for stability, so you can be generous with pressing extra rice.

Add one tablespoon of filling to the well. Top with diced tomatoes and a pinch of shredded cheese of your choice. Add a little more rice to cover the filling and pat to secure. 

Drop rice ball  into your hand and firmly press until a sturdy ball has formed. Once ball is stable, gently roll in flour. If your supplí doesn’t hold together at this stage, add more rice. 

Once floured evenly, roll in the egg mixture. 

Once coated in egg, coat in breadcrumbs.

Using a heat-safe ladle, carefully place rice ball into hot oil. Oil should be heated to 350 degrees and maintain that heat for the duration of the fry. 

Let fry for a few minutes until evenly golden brown on all sides, turning if necessary.

Carefully remove from heat. Pour a little more Theo’s Steakhouse Cooking & Grilling sauce or sauce of your choice over the completed supplí. Enjoy!

If you make this recipe at home, be sure to share with us by tagging on Instagram or @EldasKitchenSauces on Facebook!