Description
Cooking light, march 2007
Ingredients
- Long-grain Rice
- Butter
- Fresh Pineapple
- Fresh Cilantro
- Salt
- Canned Black Beans
- Garlic
- Ground Cumin
- Egg White
- Monterey Jack Pepper Cheese
- Red Onion
- Cornmeal
- Cooking Spray
- Reduced-fat Sour Cream
Instructions
- 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
- Add pineapple
- Saut 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
- To prepare patties, place 1 1 / 2 cups beans, garlic, cumin, and 1 / 8 teaspoon salt in a bowl
- Partially mash with a fork
- Place 1 / 2 cup remaining beans and egg white in a food processor
- Process 30 seconds or until well combined
- Add bean puree to mashed beans in bowl, and stir until combined
- Add cheese and onion to bean mixture
- Stir until combined
- 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
- Heat pan over medium-high heat
- Coat pan with cooking spray
- Add patties
- Cook 3 minutes on each side or until browned
- Spoon about 1 / 2 cup rice onto each of 4 plates
- Top each serving with 1 patty and 1 tablespoon sour cream