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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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Adapted from Vegetarian Times Ingredients:
1 cup short-grain brown rice |
3 cups water |
1 1/2 tablespoons olive oil |
1 1/4 cups onions, finely chopped |
3/4 cup red bell pepper, finely chopped |
3/4 cup fresh corn kernels |
1 chipotle chile in adobo, plus |
2 teaspoons sauce adobo sauce |
2 garlic cloves, minced |
1 teaspoon cumin |
1 teaspoon salt |
1/3 cup instant masa harina |
1/2 cup vegetable broth |
1/2 cup cilantro, chopped |
1 1/2 tablespoons fresh lime juice |
3/4 teaspoon lime zest, grated |
olive oil, for brushing |
Directions:
1. In a medium saucepan, add rice and water. Bring to a boil, reduce heat, cover and simmer until tender, about 40 minutes.
2. In a large skillet, heat oil over medium. Add onion, bell pepper, corn, chipotle, adobo sauce, garlic, cumin and salt - cook 2 minutes. Reduce heat to low, cover and cook until the vegetables are tender, stirring a couple times, about 12-15 minutes.
3. In a small bowl, whisk together masa harina and broth - stir into the vegetable mixture in the skillet, recover and continue to cook over low for 10 more minutes. Stir the mixture once or twice during this time.
4. Remove from the heat and stir in the cooked rice, cilantro, lime juice and zest. Let cool for about 20 minutes. Using wet hands, evenly divide the mixture into 8 portions and form each into a burger shape. Cover and refrigerate for 30 minutes.
5. Preheat grill. Lightly brush the patties with olive oil - place on the grill and cook until golden and crusty on each side, about 7 minutes per.
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