Simple, inexpensive, and quick to fix, especially with leftover rice.
BEAN AND RICE CAKES (Pantry Cooking: Unlocking Your Pantry’s Potential, p. 52)
1 can (16 ounces) refried beans or 2 cups cooked beans, mashed
2 cups cooked white rice
Thoroughly mix beans and rice. Spoon about 1/4 cup onto a lightly greased hot skillet. Flatten lightly. Cook until browned. Turn and cook until the other side is browned. Serve with chili sauce, catsup, or picante sauce/salsa.
