Black Bean and Rice Patties with Fresh Tomato-Avocado Salsa

Heat rice according to package directions. In a large bowl slightly mash beans, leaving some beans whole. Stir in rice, egg, 1 Tbsp. of the lime juice, the mayonnaise, garlic, oregano, ground chipotle pepper, cumin, and salt. Shape mixture into four 1/2-inch-thick patties.

In a 12-inch nonstick skillet heat oil over medium-high. Add patties; cook 8 to 10 minutes or until brown and heated through, turning once.

For salsa, in a small bowl combine tomatoes, avocado, onion, cilantro, and remaining 1 Tbsp. lime juice. Serve patties with salsa.