This Recipe Provided by Gourmet House® Rice

Savory Rice and Bean Cakes with Roasted Corn Avocado Salsa

posted by 10 months ago


For the Cakes:
1 cup Gourmet House® Brown Rice or Organic Brown Rice

1 (15 oz.) can black beans, drained and rinsed

1 cup onion, finely chopped

1 each garlic, minced

1 egg, slightly beaten

½ tsp. salt

½ tsp. ground black pepper

Non-stick cooking spray

For the Salsa:
2 each roasted corn on the cob

1 avocado, diced

½ cup fresh cilantro leaves, chopped

Juice of 1 lime

1 tsp. jalapeño, finely chopped


For the cakes:

Prepare rice according to package directions. In a food processor bowl combine rice, beans, onions, garlic, egg, salt and pepper. Pulse 10 times, or just until mixture starts to come together. Form mixture into 8 cakes. Heat a large skillet over medium heat and coat with non-stick cooking spray. Pan-fry cakes until golden brown on each side.* Serve topped with salsa.

For the salsa:

Cut corn kernels from cob. In a medium bowl combine corn, avocado, cilantro, lime juice and jalapeno, if desired. You can substitute 1-1/2 cups of thawed frozen corn for the roasted corn on the cob.

*Cakes can be individually wrapped and frozen after cooked. Reheat in microwave or oven. (Yield: 8 servings)

tags:  savory rice and bean cakes with roasted corn avoca, rice, riviana, vegetarian, dairy free
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