Madi Dains | Intern, Arkansas Farm Bureau
Brody Cupples, 18, of Nashville (Howard County) and Nate Bucci, 16, of London (Pope County) were the winners of the 2025 Arkansas Farm Bureau Rice is Nice Cooking Contest hosted at the state fairgrounds on July 24.
Cupples’ Mexican Beef and Rice Skillet won the “Main Dish” category while Bucci’s Cheesy Sicilian Arancini won the “Party Idea” category.
“The Mexican Beef and Rice Skillet is great, fast and easy for a family meal,” said Cupples.
Cupples is a member of Howard County 4-H and the son of Amy Reed.
“I like the multiple textures of the recipe,” said Bucci. “I would be happy to serve these at a party.”
Bucci is a member of Pope County 4-H and the son of Keri Bucci.
Additional finalists in the “Main Dish” category include 15-year-old Meghan Rickards of Greenbrier, second place; and 15-year-old Maggie Hutton of Jonesboro, third place.
Other finalists in the “Party Idea” category include 18-year-old Ellie Ferren of Searcy, second place; and 14-year-old Braylei Griffin of Farmington, third place.
Six contestants were selected from winners of local Rice is Nice contests hosted by county Farm Bureau organizations. Each contestant was required to send in a copy of their recipe, a brief summary on why they chose the dish and a video of them preparing it.
At the statewide contest the contestants prepared their dish and served a panel of three judges who tasted the dish and reviewed each submission.
Brody Cupples’ Mexican Beef and Rice Skillet
Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 lb. ground beet
- 1 cup white rice
- 1 (15 oz.) can fire roasted tomatoes with garlic
- 1 (15 oz.) can black beans, rinsed & drained
- 1 ½ cups corn (fresh, frozen or canned)
- 1(4 oz.) can green chiles, chopped
- 1 tsp. ground cumin
- 1 tsp. chili powder
- Salt and Pepper to taste
- 2 cups chicken broth
- 1 ½ c. shredded cheese of your choice
Instructions
- In a large skillet over medium heat, heat oil. Add onion and cook 2 minutes, then add ground beef and cook until no longer pink.
- Move beef to one side of skillet and add white rice to the other side. Cook 2 minutes, then add fire roasted tomatoes, black beans, com, green chiles, cumin and chili powder. Season with salt and pepper and stir to combine, then pour in chicken broth.
- Bring to a simmer, cover, and cook 20 minutes.
- Top with cheese, cover dish with lid, and let sit until cheese is melted.
Nate Bucci’s Cheesy Sicilian Arancini
Ingredients
- 2 cups of white rice
- 4 cups of chicken broth
- ¼ cup of chopped onion
- 1 tablespoon of tomato paste
- 2 tablespoons of olive oil, divided
- 1/3 cup of grated Parmesan cheese
- 1/3 cup of shredded Italian cheese
- ½ cup of Mirepoix Mix (onion, carrot and celery)
- 1 pound of lean ground beef
- 2 tablespoons of tomato paste
- ½ cup of beef broth
- ½ tablespoon of Italian seasoning
- 1 ½ teaspoons of salt
- 1 large clove of fresh garlic
- Breading: 3 eggs beaten, 1 cup of flour, 1 cup of bread crumbs
- Optional Garnishes: marinara sauce, grated Parmesan or fresh basil
Instructions
- Begin the rice by adding 1 tablespoon of olive oil to the pan and the chopped onions. Sauté until tender over medium heat.
- Add in the chicken broth and 1 tablespoon of tomato paste and mix well. Bring to a rolling boil.
- Add the rice and cook for 18 minutes, until al dente. Remove it from the heat and spread it on a cookie sheet. Refrigerate to chill.
- Sprinkle the rice with both the grated 1/3 cup each of Parmesan and shredded Italian cheese, and let it cool completely in the refrigerator.
- Begin the filling by adding 1 tablespoon of oil to a skillet and ½ cup of Mirepoix (mixed onions, carts and celery). Sauté the mixture over medium heat until tender, then add the ground beef to the skillet and cook the beef completely.
- Next, add in 2 tablespoons of tomato paste and ½ cup of beef broth. Mix and simmer on low until the broth is absorbed. Remove from the heat and let it cool in the fridge.
- While the meat is cooling, remove the rice from the fridge and let it sit at room temperature.
- Prepare the breading station by setting out three bowls. Add the flour to the first bowl, the eggs to the second bowl, and in the third bowl add the Italian bread crumbs.
- To form the Arancini, put on gloves and use an ice cream scoop to add one scoop of rice to the palm of your hand. Place a rounded tablespoon of the beef mixture in the center of the rice and then a piece of fresh mozzarella. Top with more rice and press to cover the meat mixture. You will need to press firmly to ensure that the rice balls form and stick together,
- To bread the Arancini, place one into the flour and coat well. Next, move it into the egg mixture and coat, then move it into the bread crumbs and coat on all sides.
- Place the coated Arancini back on the plate and repeat until all of the rice balls have been coated. Refrigerate them while you prepare your frying oil.
- Add the lard, or your oil of choice, to a deep pot until it is about 2 inches deep. Bring the oil to 325 degrees Fahrenheit and place three of the rice balls into the hot oil.
- Cook them for 2-3 minutes on each side and remove from the oil to drain on a paper towel.
- To serve, add ¼ cup of marina sauce on a plate and set one Arancini on top. Garnish with Parmesan and basil if desired.
View more photos from the event here.