Southwestern Rice and Veggie Cakes

Ingredients

• 2 (8.5-ounce) pouches Santa Fe microwaveable cooked whole grain rice medley (such as Uncle Ben's Santa Fe Ready Rice)
• 4 egg whites, lightly beaten
• 1 cup (3 ounces) double-fiber breadcrumbs (about 2 slices)
• 3/4 cup (3 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese (such as Sargento) or shredded 50%-less-fat jalapeño cheddar (such as Cabot)
• Cooking spray
• 1/2 cup light sour cream
• 2 teaspoons fresh lime juice
• 1/4 teaspoon chili powder
• Chopped fresh cilantro (optional)

Preparation

1. 1. Heat a large nonstick skillet over medium-high heat. While skillet heats, combine first 4 ingredients in a large bowl; mix well. Divide mixture into 8 equal portions, shaping each into a 2-inch patty.
2. 2. Coat pan with cooking spray. Add 4 patties to pan; cook 3 minutes. Carefully turn patties over; cook 1 minute or until lightly browned. Repeat procedure with remaining 4 patties. While patties cook, combine sour cream, lime juice, and chili powder in a small bowl.
3. 3. Arrange cakes on a serving platter. Top each with sour cream mixture. Garnish with cilantro, if desired.