Virtually Fat Free Black Bean Rice Cakes

READY IN: 35mins
Recipe by - Carla -

Another favorite recipe from "Fabulous Fat Free Cooking" by Lynn Fischer. I sometimes like to make smaller 1/4 cup cakes to use as a side dish with a salad.

Top Review by free-free

These were very nice. I used brown rice and added the optional cumin as well as some cayenne, sea salt and fresh ground pepper...just to up the spice factor a bit!! I took - Carla -'s suggestion and decided to make smaller cup cakes by making them in a muffin tin. They turn out really cute...a different presentation on the old rice and bean theme...this made about 8 muffin cakes for me... OH!!! - Do note to let them sit in the tin for a bit after they come out of the oven to make sure the shape holds before you dig in; I ruined the shape of 2 not waiting (but not the taste!!) Next time I make them I might add a bit of low-fat cheese just to experiment a bit, but in no way is it necessary. Thanks - Carla -!! A great healthy recipe.

Ingredients Nutrition


  1. Preheat oven to 375°F.
  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!

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