Our family loves eating brown rice, so I always try to keep a big bowl of it in the refrigerator. It’s a nutritious, wholesome, and versatile base for so many dishes.
On many nights when I’m stumped about what to make for dinner, I make these Tex-Mex Rice Cakes. I always have the ingredients on hand, and it takes me only minutes to prepare. Of course, I make a few extra each time to freeze or go in the kids’ lunch boxes the next day!
1 cup cooked brown rice
½ cup whole-wheat bread crumbs
½ cup grated Cheddar cheese
¾ cup frozen corn, defrosted
2 tablespoons chopped cilantro
½ teaspoon salt
2 large eggs
2 tablespoons vegetable or canola oil for cooking
OPTIONAL ACCOMPANIMENTS
salsa, guacamole, Veg-Wee Dip, or sour cream
1. Combine the brown rice, bread crumbs, Cheddar cheese, corn, cilantro, and salt in a large bowl and mix to combine.
2. In a separate bowl, whisk the eggs.
3. Add the eggs to the rice mixture and mix to combine.
4. Shape about ¼ cup of the mixture into a patty and set aside. Repeat with the rest of the mixture.
5. Heat the oil in a large skillet over medium heat. Add the patties and cook for 2 minutes on each side, until golden brown.
TO FREEZE: Shape the mixture into patties, place them on a baking sheet, and freeze for 30 minutes, then place them in a ziplock bag and freeze for up to 4 months. Thaw before cooking.
NICOLE: The Tex-Mex Rice Cakes are so versatile and freezer friendly—they’re a great way to get veggies into my toddler!
MICHELLE: We love the Tex-Mex Rice Cakes! My toddler takes them to preschool for lunch and devours them every time. A great way to use leftover rice!