Rice and Corn Cakes with Spicy Black Beans
Transform your weeknight dinner into a flavorful feast with these Rice and Corn Cakes paired with Spicy Black Beans! Featuring golden, crispy cakes made from a delightful mix of tender cooked rice, sweet corn kernels, fresh cilantro, and green onions, this recipe is a celebration of texture and taste. The smoky, spiced black beans—infused with chili powder, paprika, and a hint of cayenne—add a hearty kick that perfectly complements the delicate cakes. Easy to prepare in under 45 minutes, this dish is ideal for vegetarians and can be customized with optional garnishes like creamy avocado slices, tangy sour cream, and zesty lime wedges. Whether served as a main course or party appetizer, these rice and corn cakes make for a vibrant, satisfying meal packed with bold flavors and wholesome ingredients. Perfect for those seeking healthy comfort food with a spicy twist!
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Recipe Information
Ingredients
- 2 cups Cooked white or brown rice
- 1 cup Corn kernels (fresh, canned, or frozen)
- 2 large Eggs
- 0.5 cup All-purpose flour
- 3 stalks Green onions, finely chopped
- 0.25 cup Fresh cilantro, chopped
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Olive oil or vegetable oil for frying
- 1 can (15 oz) Canned black beans, rinsed and drained
- 0.5 cup Red onion, finely chopped
- 3 cloves Garlic cloves, minced
- 1 teaspoon Chili powder
- 1 teaspoon Paprika
- 0.25 teaspoon Ground cayenne pepper
- 2 tablespoons Tomato paste
- 0.5 cup Vegetable broth
- 1 large Avocado, sliced (optional, for garnish)
- 0.5 cup Sour cream or dairy-free substitute (optional, for garnish)
- 4 pieces Lime wedges (optional, for serving)
Instructions
In a large mixing bowl, combine the cooked rice, corn kernels, eggs, flour, green onions, cilantro, ground cumin, 1 teaspoon salt, and 0.5 teaspoon black pepper. Mix until all ingredients are evenly incorporated.
Heat 1.5 tablespoons of oil in a large skillet over medium heat. Using a spoon or measuring cup, scoop about 1/4 cup of the rice mixture and form it into a small patty. Place the patty in the hot skillet. Repeat to fit as many patties as possible without overcrowding.
Cook the rice and corn cakes for about 3–4 minutes on each side, or until golden brown and crisp. Transfer to a paper towel-lined plate. Repeat with the remaining mixture, adding more oil to the skillet as needed.
For the spicy black beans, heat 1 tablespoon of oil in a medium saucepan over medium heat. Add the chopped red onion and sauté for 2–3 minutes, until softened.
Stir in the minced garlic, chili powder, paprika, and cayenne pepper, and cook for another 30 seconds until fragrant.
Add the tomato paste and stir to coat the onions and garlic. Cook for 1 minute, then pour in the vegetable broth and stir to combine.
Add the black beans to the saucepan and simmer for 5–7 minutes, stirring occasionally, until the mixture thickens slightly. Taste and adjust seasoning as needed.
To serve, divide the rice and corn cakes among plates and spoon the spicy black beans on the side or over the cakes. Garnish with avocado slices, a dollop of sour cream if desired, and lime wedges. Enjoy!
Nutrition Facts
Calories |
634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.8 g | 34% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 108 mg | 36% | |
| Sodium | 822 mg | 36% | |
| Total Carbohydrate | 81.5 g | 30% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 7.8 g | ||
| Protein | 19.0 g | 38% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 146 mg | 11% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1007 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
