Cuban Black Bean Patties With Pineapple Rice

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 (3 1/2 ounce) bag boil-in-bag long-grain rice
• 2 teaspoons butter
• 1 cup diced fresh pineapple
• 2 tablespoons chopped fresh cilantro
• 1/4 teaspoon salt
• 2 cups rinsed drained canned black beans (1 (15-ounce)
• 1/2 teaspoon bottled minced garlic
• 1/4 teaspoon ground cumin
• 1/8 teaspoon salt
• 1 large egg
• 1/2 cup shredded monterey jack pepper cheese
• 1/4 cup chopped red onion
• 1/4 cup cornmeal
• cooking spray
• 1/4 cup reduced-fat sour cream

Recipe

• 1 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.
• 2 add pineapple; sauté 4 minutes or just until pineapple begins to brown. add pineapple mixture, cilantro, and 1/4 teaspoon salt to rice in bowl; cover and keep warm. wipe pan clean with paper towels.
• 3 to prepare patties, place 1 1/2 cups beans, garlic, cumin, and 1/8 teaspoon salt in a bowl; partially mash with a fork.
• 4 place 1/2 cup remaining beans and egg in a food processor; process 30 seconds or until well combined.
• 5 add bean puree to mashed beans in bowl, and stir until combined. add cheese and onion to bean mixture; stir until combined.
• 6 divide bean mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. place cornmeal in a shallow dish. dredge both sides of each patty in cornmeal.
• 7 heat pan over medium-high heat. coat pan with cooking spray. add patties; cook 3 minutes on each side or until browned.
• 8 spoon about 1/2 cup rice onto each of 4 plates; top each serving with 1 patty and 1 tablespoon sour cream.