Recipe

Mexican Rice Cakes Recipe

	Cheric / All my dishes 1 year, 7 months ago From Cooking Light. Prep:10m Cook:10m Servings:6	Cheric
	mexican rice cakes

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Ingredients

1 (4 1/2-ounce) can chopped green chiles

2 cups cooked long-grain rice (cooked without salt or fat), chilled

1 1/2 cups soft breadcrumbs

1/2 cup finely chopped tomato

2 egg whites, lightly beaten

2 T chopped fresh cilantro

1 tsp onion powder

1 tsp ground cumin

1 tsp chili powder

1/2 tsp garlic powder

1/2 tsp pepper

1/4 tsp salt

Vegetable cooking spray

Fresh cilantro sprigs (optional)

No-salt-added salsa (optional)

Directions

Drain chopped green chiles, and press firmly between paper towels to remove excess moisture. Combine chiles, rice, and next 10 ingredients in a medium bowl, stirring well. Shape rice mixture into 6 patties.

Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add patties, and cook 5 minutes on each side or until lightly browned.

Transfer patties to a serving platter. If desired, garnish with a cilantro sprig, and serve with no-salt-added salsa. 6 servings.

Per serving: 130 calories; 0.9 g fat; 26.2 g carb

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