Southwestern Rice and Veggie Cakes

Name: Southwestern Rice and Veggie Cakes
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Global
Ingredients: 85 grams cup double-fiber breadcrumbs (about 2 slices); 0 teaspoons chili powder; 4 egg whites, lightly beaten; 482 grams pouches Santa Fe microwaveable cooked whole grain rice medley (such as Uncle Bens Santa Fe Ready Rice); 2 teaspoons fresh lime juice; 85 grams 3/4 cup preshredded reduced-fat 4-cheese Mexican blend cheese (such as Sargento) or shredded 50%-less-fat jalapeño cheddar (such as Cabot); 118 milliliters light sour cream

For $2.15 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. One serving contains 662 calories, 29g of protein, and 14g of fat. This recipe serves 4. Head to the store and pick up preshredded 4-cheese mexican blend cheese, chili powder, cream, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 15 minutes.

Instructions

Heat a large nonstick skillet over medium-high heat. While skillet heats, combine first 4 ingredients in a large bowl; mix well. Divide mixture into 8 equal portions, shaping each into a 2-inch patty.

Equipment you will use

Frying Pan

Bowl

Coat pan with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Frying Pan

Add 4 patties to pan; cook 3 minutes. Carefully turn patties over; cook 1 minute or until lightly browned. Repeat procedure with remaining 4 patties. While patties cook, combine sour cream, lime juice, and chili powder in a small bowl.

Ingredients you will need

Chili Powder