Cuban Black Bean Patties with Pineapple Rice

Cuban Black Bean Patties with Pineapple Rice
Photo by Lee Harrelson

Ingredients

  • ½ teaspoon bottled minced garlic
  • ¼ teaspoon salt
  • ¼ cup reduced-fat sour cream
  • Rice:
  • Rice:
  • ¼ teaspoon ground cumin
  • 1/8 teaspoon salt
  • + 27 more ingredients
    • Cooking spray
    • 2 cups rinsed, drained canned black beans (1 15-ounce can), divided
    • ½ teaspoon bottled minced garlic
    • ¼ teaspoon salt
    • 2 tablespoons chopped fresh cilantro
    • Patties:
    • Patties:
    • ¼ cup cornmeal
    • ¼ cup reduced-fat sour cream
    • ¼ teaspoon ground cumin
    • 1 (3 1/2-ounce) bag boil-in-bag long-grain rice
    • 1 (3 1/2-ounce) bag boil-in-bag long-grain rice
    • 1/8 teaspoon salt
    • Cooking spray
    • 2 cups rinsed, drained canned black beans (1 15-ounce can), divided
    • 1 cup diced fresh pineapple
    • 2 teaspoons butter
    • 1 large egg white
    • ¼ cup chopped red onion
    • 1 cup diced fresh pineapple
    • 2 teaspoons butter
    • 1 large egg white
    • ¼ cup chopped red onion
    • ½ cup (2 ounces) shredded Monterey Jack cheese with jalapeño peppers
    • ½ cup (2 ounces) shredded Monterey Jack cheese with jalapeño peppers
    • 2 tablespoons chopped fresh cilantro
    • ¼ cup cornmeal

To prepare rice, cook rice according to package directions, omitting salt and fat. Drain; place rice in a large bowl. Melt butter in a nonstick skillet over medium-high heat. Add pineapple; sauté 4 minutes or just until pineapple begins to brown. Add pineapple mixture, cilantro, and 1/4 teaspoon ...

View full recipe at My Recipes

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