Instructions: NOTE: Prepare according to package directions, but use chicken broth instead of water and omit butter.

Preheat oven to 350 degrees.

Mix the rice, artichoke hearts, eggs, bread crumbs, 1/4 cup milk, cumin, and allspice together and form into croquettes the size of large golf balls. Place croquettes in a baking dish lightly coated with the canola oil and bake in a 350-degree oven for 20 minutes or until firm and lightly browned.

To make the sauce:
While the croquettes are baking, heat the olive oil in a saucepan, stir in the flour and lightly brown to make a roux. Stir in the chicken stock, 1 cup milk, and chile powder and cook, stirring constantly, over low heat until smooth.

Pour sauce over the hot rice croquettes, garnish with cilantro or parsley, and serve at once.

SERVING SUGGESTIONS: This is an unusual and elegant side dish for a vegetarian meal.

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