Virtually Fat Free Black Bean Rice Cakes – a delicious recipe with vegetable broth, white rice, black beans, fresh breadcrumb, celery, sweet red pepper. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 375u00b0F.
2
Coat a baking sheet with non-stick cooking spray and set aside.
3
In a medium non-stick saucepan, combine the broth and rice.
4
Bring to a boil over medium-high heat.
5
Reduce to low; cover and cook for 20 minutes, or until the rice is tender and the broth has been absorbed.
6
Remove from heat and stir in black beans, bread crumbs, celery, red peppers, egg substitute and salt& freshly ground black pepper to taste.
7
Coat a 1/2 cup measuring cup with non-stick cooking spray.
8
Pack rice mixture firmly into measuring cup then turn it out onto the baking sheet (you may have to tap the measuring cup lightly to release).
9
Press to flatten into a 3/4 inch thick cake.
10
Repeat with remaining mixture.
11
Bake 20 minutes, or until heated through.
12
Serve and enjoy!
155
kcal
Calories
2
g
Fat
27
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup vegetable broth, 1/2 cup white rice, 1 (15 ounce) can black beans, rinsed and drained, 1/2 cup fresh breadcrumb (from 40 calorie per slice bread), and more.
Yes, Virtually Fat Free Black Bean Rice Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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