Smart Shopper Tip:Serve with sour cream or salsa for added flavor!
Try this Rice and Bean Cakes Recipe
Author: Adapted from SavvyMom
Prep Time: 15 Minutes
Total Time: 30 (not inluding rice cook time) Minutes
Makes: 6 (2 Cakes Each) Servings
- 2 cups Hinode® Brown cooked rice
- 1 cup frozen corn kernels
- 1 cup pinto or black beans
- ⅔ cup grated cheddar cheese (more for topping)
- 2 green onions, trimmed and sliced
- 2 eggs
- ½ tsp chili powder
- ½ tsp ground cumin
- ½ tsp salt
Cook Hinode® Rice according to package
Preheat the oven to 400˚F and liberally grease a standard muffin tin.
In a medium mixing bowl combine the cooked rice, corn, beans, cheese and green onions.
In a smaller bowl, whisk together the eggs, chili powder, cumin and salt.
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.
A few minutes before finished cooking, sprinkle each muffin tin with shredded cheese and return to oven to melt
Allow to cool for 5 minutes before removing from muffin tin.