1/2 cup (2 ounces) shredded Monterey Jack cheese with jalapeño peppers
1/4 cup chopped red onion
1/4 cup cornmeal
1/4 cup reduced-fat sour cream
How to Make It
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; 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.
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.
You can prepare the patties in advance up to the point of dredging them in cornmeal; cover and refrigerate. Purchase precut, fresh pineapple in the produce section to save time.
Have served several times since the magazine came out. Make patties to recipe using whole egg & put in fridge to firm up. Before cooking, coat with cornmeal, spritz one side with oil (rather than spraying the pan), and spritz top side just before turning. Takes about 5min to brown. Works for us. Love the pineapple rice and serve it with other Caribbean-style meals.
It's mostly my fault that my patties were bland because I bought the wrong kind of Monterey Jack without the jalapeño peppers. I did double the cumin and salt, though, and I think even with the right cheese it will need some red pepper flakes. The rice was delicious! I accidentally doubled the butter, but I'm not complaining. I used crushed pineapple from a can instead of fresh chunks, and though I drained it well it still wouldn't brown, but the taste was fine. I didn't use a food processor for the 1/2 cup of beans, I just mashed them well with a fork, but that wasn't the reason my patties tried to fall apart. Next time I'll mash the other beans more.
really nice combo. Rice needed more salt (& I usu cook with very little salt). I used 2 cans of beans (it made 6 patties). I also doubled the cumin and used whole egg as another reviewer suggested. Patties will stay together if you don't disturb them while cooking on one side. That said, I used some oil in the pan. I know it's all about cutting calories, but the cooking spray did not enable the patties to brown. I also did not use food processor. I mashed using a whisk.
I originally used this recipe for a Lenten Friday non-meat dinner. It became a family favorite that my kids ask for. My family has a issues with spicy heat, so I used shredded plain monteray jack. My only knock is that it requires 2 cups of beans. Most canned beans have 1.5 cups in the can. I use two cans and kind of gestimate on the ingredients. I leave the rice amounts alone, but I do add a little minced onion to the butter and pineapple when it is cooking. I also add a little salt to the rice.
the first time i made these, they were dry and flavorless. This time I added a lot more cumin and throw in some tarragon and red chili pepper flakes. going light on the cornmeal and keeping heat up super high were important for these to come out well for me. i also just mixed the patties with a spoon and fork, much easier that getting the foodprocessor out! agree that good cheese is key in the flavor and texture of this dish. and its cheap!
This was really tasty and easy. I took others' suggestions and used two cans of beans. I also used a whole egg, not just the white, and skipped the puree step. I refrigerated the patties for about 30 minutes before cooking them, so they held together well. The rice was nice, too. Others complained of blandness so I cooked in chicken broth, which I know doesn't help the veg's out there regarding suggestions. My husband really liked it, too.
I thought this recipe was great, despite the mixed reviews. The patties held together well, you just have to be careful when flipping them. The combination of the rice, patty, and sour cream was great. My boyfriend and I both loved it, and we are only "part time" vegetarians.
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