Crispy rice cakes with white beans, roasted garlic, aged cheese and smoky chile (Tortitas doradas de arroz con alubias, ajo asado, queso añejo y chile ahumado) from More Mexican Everyday: Simple, Seasonal, Celebratory (page 265) by Rick Bayless and Deann Groen Bayless

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Notes about this recipe

  • allisonsemele on April 08, 2023

    I highly recommend making crispy rice cakes out of the creamy herby green chile rice. Since that recipe already has most of the ingredients called for here, I just mixed in some roasted garlic. I did add an egg to the mix. I served with salsa verde and a fried egg for a delicious breakfast.

  • TrishaCP on May 24, 2018

    This was a good way to use up leftover red rice, but it would definitely not be worth the effort to make these from scratch. The flavor was a bit blander than I expected, and you need to serve these with salsa because they were a bit dry without it. I froze these per the suggestion in the recipe, and I would have also appreciated some instructions for cooking them from frozen. (I ended up letting them thaw a bit, and then cooked until hot and browned- I think I needed about 30 minutes for 8 cakes.)

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