Delicious & Nutritious Snacks or Sides
Rice and beans. Beans and rice. If ever there was a match made in food Heaven, it’s rice and beans. The combination of grain and legume is a staple of many cultures’ diets. Some are spicy, some use peas instead of beans, and some are the main course instead of a side. Combining rice and beans together creates a complete protein, ideal for a newly vegetarian family or introducing meatless dinners to your repertoire. Rice and bean cakes are perfect toddler foods they can eat like a muffin, but are a much heartier snack than anything you could bake with flour or oats.
With the addition of corn, these rice and bean cakes are an excellent side for a Mexican-ish meal of chicken or beef, but changing up the ingredients make them perfect for just about any dish.
If your clan is gluten free, then don’t be fooled by the word ‘cake’ in this recipe. This delicious mini meal is a perfect option for those of you with dietary restrictions.
Makes 12 large or 16 medium-sized muffin/rice and bean cakes
Rice and Bean Cakes Recipe
- 2 cups cooked rice
- 1 cup frozen corn kernels
- 1 cup canned or cooked 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
- 1Preheat the oven to 400˚F and liberally grease a standard muffin tin.
- 2In 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.
- 3Add 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.
- 4Allow to cool for 5 minutes before removing the rice and bean cakes from the muffin tin.
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