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Bean & Rice Cakes
This recipe comes to us from Jan at Savvy Mom
Ingredient
- 2 cups cooked rice
- 1 cup frozen corn kernels
- 1 cup pinto or black beans
- ⅔ cup grated cheddar cheese
- 2 green onions, trimmed and sliced
- 2 eggs
- ½ tsp chili powder
- ½ tsp ground cumin
- ½ tsp salt
Directions
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Preheat the oven to 400˚F and liberally grease a standard muffin tin.
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In a medium mixing bowl combine the rice, corn, beans, cheese and green onions. In a smaller bowl, whisk together the eggs, chili powder, cumin and salt.
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Add the egg mixture to the rice and stir well. Divide evenly between muffin tin and bake for 12–15 minutes or until the rice is slightly golden.
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Allow to cool for 5 minutes before removing from muffin tin.
Please see source website for additional pictures and detailed instructions – Savvy Mom
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