October 2013

15 Minute Recipe

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Rice & Bean Cakes

Rice & Bean Cakes

Makes 12 large or 16 medium-sized cakes

You'll Need
  • 2 cups cooked rice
  • 1 cup frozen corn kernels
  • 1 cup pinto or black beans
  • ⅔ cup grated cheddar cheese
  • 2 green onions, trimmed and sliced
  • 2 eggs
  • ½ tsp chili powder
  • ½ tsp ground cumin
  • ½ tsp salt
Prep and Cook
  1. Preheat the oven to 400˚F and liberally grease a standard muffin tin.
  2. In a medium mixing bowl combine the rice, corn, beans, cheese and green onions. In a smaller bowl, whisk together the eggs, chili powder, cumin and salt.
  3. Add the egg mixture to the rice and stir well. Divide evenly between muffin tin and bake for 12–15 minutes or until the rice is slightly golden.
  4. Allow to cool for 5 minutes before removing from muffin tin.
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