• Save
  • Print
  • Pinterest
  • Facebook
  • Email

Red Bean and Rice Cakes

Red Bean and Rice Cakes
  • Prep 20 min
  • Total 45 min
  • Servings 8
Make a meatless main dish that's high on flavor and fiber. Chili powder, cumin, cayenne and salsa elevate the flavor, while cereal adds crunch and fiber.
June 16, 2010


  • 1/2 cup (125 mL) uncooked regular long-grain white rice
  • 1 cup (250 mL) water
  • 1 cup (250 mL) Fibre 1* Original Cereal
  • 2 cans (540 mL each) dark red kidney beans, drained, rinsed
  • 1/4 cup (50 mL) finely chopped onion
  • 1/4 cup (50 mL) diced green pepper
  • 1 egg or 2 egg whites, beaten
  • 1 tbsp (15 mL) chili powder
  • 1 tsp (5 mL) ground cumin
  • 1/4 tsp (1 mL) ground red pepper (cayenne)
  • Salad greens, if desired
  • 1/2 cup (125 mL) Old El Paso* Thick N' Chunky Salsa


  • 1
    Cook rice in water as directed on package. Meanwhile, place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).
  • 2
    In large bowl, place beans; mash with potato masher or fork. Stir in onion, bell pepper, cooked rice, egg, chili powder, cumin, red pepper and 2 tablespoons of the cereal. Shape into 8 patties; coat patties completely with remaining cereal.
  • 3
    Spray 10-inch skillet with cooking spray. Cook 4 patties in skillet over medium heat about 10 minutes, turning once, until brown. Remove patties from skillet. Cover and keep warm while cooking remaining patties.
  • 4
    Serve patties on salad greens; top with salsa.

  • Did You Know? : Cumin is the dried fruit of a plant in the parsley family. Store it in a cool, dark place.

No nutrition information available for this recipe
© 2021 ®/TM General Mills All Rights Reserved