- 4
Ingredients
- Pineapple Rice:
- 1 (3 1/2 oz. bag) boil in the bag long grain rice
- 2 tsp. butter
- 1 C diced fresh pineapple
- 2 Tbs. chopped fresh cilantro
- 1/4 tsp. salt
- Black Bean Patties:
- 2 C rinsed, drained canned black beans (15oz. can) divided
- 1/2 tsp. bottled minced garlic
- 1/4 tsp. ground cumin
- 1/8 tsp. salt
- 1 lg. egg white
- 1/2 C (2oz.) shredded monterey jack cheese with jalapeño peppers
- 1/4 C chopped red onion
- 1/4 C corn meal
- cooking spry
- Sour Cream Topping:
- 1/4 C sour cream
- 1/4 C diced green onion
Preparation
Step 1
Pineapple Rice:
Cook rice according to package directions, omitting salt and fat
Drain
Place cooked rice in a large bowl
Melt butter in non-stick skillet over medium-high heat
Add diced pineapple and saute 4 mins. or just until pineapple begins to brown
Add pineapple, chopped fresh cilantro and 1/4 tsp. salt to rice in bowl
Cover and keep warm
Wipe pan clean with paper towels.
Black Bean Patties:
Place 1 1/2 C beans, garlic, cumin and 1/8 tsp. salt in a bowl, partially mash with a fork
Place remaining 1/2 C beans and egg white in a food processor, process 30 seconds or until well combined
Add bean puree to mashed beans in bowl
Stir until combined
Add shredded cheese and 1/4 C chopped onion to bean mixture, stir until combined
Cover and chill 15 mins.
Divide bean mixture into 4 equal portions, shaping each into a 1/2 in. thick patty
Place corn meal in a shallow dish
Cover both sides of each patty in corn meal
Heat pan over medium-high heat coated with cooking spray
Add patties to pan and cook for 3 mins. on each side or until brown.
Sour Cream Topping:
Combine 1/4 diced green onion and sour cream in a bowl
Spoon about 1/2 C rice on plate, top each with 1 black bean patty and top with 1 Tbs. sour cream topping
Add lime slices