Cuban Black Bean Patties with Pineapple Rice

Ingredients

• 0.5 teaspoon bottled garlic minced
• 2 teaspoons butter 
• 2 cups black beans canned divided rinsed drained (1 [15-ounce] can)
• 0.3 cup cornmeal 
• 1 large egg white 
• 2 tablespoons cilantro leaves fresh chopped
• 0.3 teaspoon ground cumin 
• 0.3 cup cup heavy whipping cream sour reduced-fat
• 2 ounces monterrey jack cheese shredded with jalapeño peppers
• 1 cup pineapple fresh diced
• 0.3 cup onion red chopped
• 3.5 ounce boil-in-bag rice long-grain
• 0.1 teaspoon salt 
• 0.3 teaspoon salt 

Equipment

• food processor
• bowl
• frying pan
• paper towels

Directions

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