Feijoada Arancini with Pão de Queijo Crumbs

**Prepare the Feijoada Rice Mixture:** In a large bowl, combine the cooked rice and feijoada. Mix well to ensure the rice is evenly coated. Season with salt and pepper to taste. Allow to cool slightly for easier handling.

**Make the Pão de Queijo Crumbs:** Preheat oven to 350°F (175°C). Place the pão de queijo on a baking sheet and bake for 5-7 minutes, or until slightly dried out. Let cool slightly, then pulse in a food processor until fine crumbs form. Alternatively, grate the pão de queijo if you don't have a food processor.

**Shape the Arancini:** Take a small handful of the rice and feijoada mixture (about 2 tablespoons). Flatten it in your palm and make a small indentation in the center. Optional: Add a small piece of mozzarella cheese in the center. Close the rice mixture around the filling, forming a ball about 1.5-2 inches in diameter. Repeat with the remaining mixture.

**Bread the Arancini:** Set up a breading station with three shallow bowls. In the first bowl, place the all-purpose flour. In the second bowl, place the beaten eggs. In the third bowl, place the pão de queijo crumbs. Dredge each arancini in the flour, then dip in the egg, and finally coat thoroughly with the pão de queijo crumbs. Make sure the arancini are completely covered.

**Fry the Arancini:** Heat the vegetable oil in a deep fryer or large saucepan to 350°F (175°C). Carefully add the arancini to the hot oil, a few at a time, being careful not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and crispy.

**Drain and Serve:** Remove the arancini from the oil with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Season lightly with salt.

**Serve:** Serve the Feijoada Arancini hot, garnished with fresh parsley and accompanied by orange wedges.