Cilantro-Lime Rice Cakes

cilantro-lime-rice-cakes marsfoodservices image


  • 1½ quart BEN’S ORIGINAL™ Whole Grain Brown Rice
  • 2½ quarts hot water, 190F
  • 1½ tablespons salt
  • 3-4 ounces lime juice
  • 2 cups cilantro (fresh or IQF), chopped and loosely packed  
  • 2 cups black beans
  • 2 cups green onions, chopped
  • 1 cup mild green chiles, diced
  • 1½ cups cheddar cheese, shredded

Cilantro-Lime Rice Cakes

Makes: 50

Meal contribution: 1 oz eq. grain


  1. In oven-safe pan, combine BEN’S ORIGINAL™. Whole Grain Brown Rice with hot water and salt.
  2. Cover tightly and bake in 350ºF oven 45–55 minutes or until most of the liquid is absorbed.
  3. Remove from oven; let stand covered 6 minutes.
  4. Fold lime juice, cilantro, black beans, green onions, green chiles and cheddar cheese into cooked rice; mix well.
  5. Spread rice mixture evenly on sheet pans to cool.
  6. When cooled, cut into 100 equal portions (approx. 3" x 3" squares), dust with flour and sear on a griddle.


Top with fish, pulled barbecue chicken or pork, grilled tofu or any other protein.