CRISPY TEX MEX CILANTRO LIME RICE AND CHICKEN PATTIES

Chicken|Tex-Mex

Ingredients

1, package Minute® Cilantro and Lime Jasmine Rice Cups (2 cups), cooked to package directions

3 eggs, beaten

¾ pound raw boneless, skinless chicken breast, chopped into ¼” dice (about 1 large breast)

½ cup canned black beans, drained and rinsed

½ cup frozen corn, thawed

¾ cup cheddar cheese, shredded

¼ cup fresh cilantro leaves, chopped (plus more for garnish)

¼ cup scallions, chopped

2 tablespoons lime juice

1 teaspoon cumin

1 teaspoon salt

½ teaspoon black pepper

¼ cup flour

3 tablespoons butter

3 tablespoons olive oil

1 cup fresh pico de Gallo or salsa

½ cup sour cream

1 avocado, peeled, pitted, and sliced

1 lime, cut into wedges

Instructions

Combine the rice, eggs, chicken, beans, corn, cheese, cilantro, scallions, lime juice, cumin, salt, pepper, and flour in a large bowl and mix well to combine. Refrigerate for 1 hour (or longer if you prefer to prep in advance).

Heat the butter and olive oil in a large nonstick skillet over medium high heat. Form the rice and chicken mixture into patties about the size of a burger. Place them in the hot pan and sear on the first side for 3-4 minutes until golden brown and crispy. Flip and cook on the second side for an additional 3-4 minutes until crispy and the chicken is cooked through in the center (165 degrees). If you are making these in batches, you can keep the finished patties warm on a baking sheet in a 250 degree oven until you are ready to serve.

Serve the hot rice and chicken patties topped with pico, a few slices of avocado, and a dollop of sour cream. Garnish with more cilantro and serve a wedge of lime on the side.