Cuban Black Bean Patties With Pineapple Rice

• Rice
• 1 (3 1/2 ounce) 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)
• 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 pepper cheese
• 1/4 cup chopped red onion
• 1/4 cup cornmeal
• cooking spray
• 1/4 cup reduced-fat sour cream

1. To prepare rice, cook rice according to package directions, omitting salt and fat. Drain; place rice in a large bowl. Melt butter in a nonstick skillet over medium-high heat.
2. Add pineapple; saute 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.
3. To prepare patties, place 1 1/2 cups beans, garlic, cumin, and 1/8 teaspoon salt in a bowl; partially mash with a fork.
4. Place 1/2 cup remaining beans and egg white in a food processor; process 30 seconds or until well combined.
5. Add bean puree to mashed beans in bowl, and stir until combined. Add cheese and onion to bean mixture; stir until combined.
6. Divide bean mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Place cornmeal in a shallow dish. Dredge both sides of each patty in cornmeal.
7. Heat pan over medium-high heat. Coat pan with cooking spray. Add patties; cook 3 minutes on each side or until browned.
8. Spoon about 1/2 cup rice onto each of 4 plates; top each serving with 1 patty and 1 tablespoon sour cream.

rice, boil, butter, pineapple, fresh cilantro, salt, black beans, garlic, ground cumin, salt, egg white, shredded monterey jack pepper cheese, red onion, cornmeal, cooking spray, sour cream

Taken from www.food.com/recipe/cuban-black-bean-patties-with-pineapple-rice-378756 (may not work)