Joust Rice Cakes

I will never tire of saying that my favoritest food event is The Royal Foodie Joust, a brainchild of our Leftover Queen Jenn. Every month we are challenged to come up with a dish using three ingredients chosen by the previous month’s winner. This is always a lot of fun and a great way to get your creativity going. Last month’s winner was my lovely friend Nuría the author of the amazing blog Spanish Recipes (if you have never visited it go right now. I can wait :) ) Nuría in all her food wisdom choose three ingredients that almost every foodie loves: rice, tomatoes and bacon. I didn’t think hard for this challenge. I love rice, especially when it is Mexican rice, which is made with tomatoes. I just needed to add bacon to the equation and this is what came out:

Rice and bacon cakes

I wasn’t sure my experiment was going to work, but when these little beauties came out of the oven I was so proud that I decided to name them after myself (LOL just kidding).


Rice and bacon cakes


Rice and bacon cakes

This was our dinner last night. Each little cake has vegetables from the Mexican rice) proteins from the bacon, beans and cheese, fiber and carbs from the rice and tons of flavor from the spices and pepper. One more time the Joust has ignited our imagination to create some delicious food. Just look at the entries so far and be prepared to be blown away :)

¡Buen provecho!

I am also sending this recipe to Original Recipes, a monthly event hosted by Lore of Culinarty.


Joust Rice Cakes
Recipe type: Appetiser
Cuisine: Mexican
  • ••2 cups of Mexican rice (I added 1 chipotle adobado pepper to give it some spiciness)
  • ••1 cup of cooked pinto beans
  • ••4 large eggs
  • ••1/2 cup whole-wheat flour
  • ••1/2 cup cheddar cheese
  • ••spices (oregano, cumin, basil, fresh parsley)
  • ••salt and pepper
  • ••12 slices of turkey bacon
  1. •Pre-heat oven to 350°F.
  2. •Align 1 cupcake tray (in my case 2 of these disposable ones. Can you tell I don't make cupcakes or muffins very often?) and spray it with non-stick oil.
  3. •Place a bacon strip making a circle inside each cup.
  4. •In a large bowl mix the rest of the ingredients very well.
  5. •Carefully scoop some of the rice and bean mixture into each cup.
  6. •Bake for 30 minutes. Let cool for 10 minutes before serving. Serve with avocado slices and enjoy.


  • Beautifully done and your pics look awesome.

    I keep forgetting about the joust mostly because the BBA is killing me timewise.

    Bacon goes wonderfully with everything too.

  • Very creative Ben and surely delicious. Good luck with the Joust.

  • I really love this entry Ben! They look (and I bet taste) GREAT!!! Best of luck!!!

  • Wow, those are amazing! I love your artistic and creative presentation. And I’m sure it tastes fabulous!

  • I’m so glad I found this site. Mexican food is something that I need to learn more about. I lived in California for 20 years and just went to restaurants. I remember one place with homemade tortillas that they would just toss on grill and serve warm with a sweetened butter. So good. This will be my go to site for this cuisine.

    Your entry for joust is a great idea.

  • They look as beautuful as they taste ben:D Good luck in the joust!!

  • Well Ben this just looks like the perfectly nutritious little package! I love it! I don’t eat pork, so I’m glad to see you use some turkey bacon here. Lovely use of the ingredients, I think it’s very creative :)
    PS: soy Venezolana :)

  • ben: me tuve que venir aca porque no hay actualizaciones en tu blog en español, soberbia y deliciosa receta, pero no se puede hacer sin frijoles? no puedo comerlos y se me antojo la recetita :S bueno te dejo saludos

  • […] Mexican rice and bacon cakes […]

  • This recipe looks awesome! It’s so creative!

    Just found your blog and love it! Can’t wait to read more :)

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