Cuban Black Bean Patties with Pineapple Rice

Serves 4

Rice:
1 bag boil-in-bag long-grain rice
2 teaspoons butter
1 cup diced fresh pineapple
2 tablespoons chopped fresh cilantro
1/4 teaspoon salt

Patties:
2 cups rinsed, drained canned black beans (1 15-ounce can), divided
1/2 teaspoon bottled minced garlic
1/4 teaspoon ground cumin
1/8 teaspoon salt
1 large egg white
1/2 cup shredded Monterey Jack cheese with jalapeño peppers
1/4 cup chopped red onion
1/4 cup cornmeal
Cooking spray
1/4 cup sour cream

1. To prepare rice, cook rice according to package directions. Drain; place rice in a large bowl. Melt butter in a nonstick skillet over medium-high heat. Add pineapple; sauté 4 minutes or just until pineapple begins to brown. Add pineapple mixture, cilantro and 1/4 teaspoon salt to rice in bowl; cover and keep warm. Wipe pan clean with paper towels.

2. To prepare patties, place 1 & 1/2 cups beans, garlic, cumin, and 1/8 teaspoon salt in a bowl; partially mash with a fork. Place 1/2 cup remaining beans and egg white in a food processor; process 30 seconds or until well combined. Add bean puree to mashed beans in bowl, and stir until combined. Add cheese and onion to bean mixture; stir until combined. Divide bean mixture into 4 equal portions, shaping each into 1/2-inch-thick patty. Place cornmeal in a shallow dish. Dredge both sides of each patty in cornmeal.

3. Heat pan over medium-high heat. Coat pan with cooking spray. Add patties; cook 3 minutes on each side or until browned. Spoon about 1/2 cup rice onto each of 4 plates; top each serving with 1 patty and 1 tablespoon sour cream.

Results: This is the *best* rice you'll ever eat. Despite that, neither boy would touch it even though they both like rice. (I'm starting to think mixing fruit with other foods is not popular with them.) You can make the patties in advance (up to the dredging in cornmeal part) and cover and refrigerate until ready to prepare.

I made smaller patties for the boys and Henry finished one of his, but Steven wouldn't even try it. I know you are all surprised to hear that. I think this is a fantastic meal, and I've made it a few times. I love it as a light vegetarian option.