Serve these burgers on toasted buns with tomato slices and lettuce; drizzle with taco sauce.

16 ounces boneless, skinless chicken breast halves, ground

½ cup cooked rice (white or brown)

¼ cup cooked black, kidney, or garbanzo beans (drain and rinse canned beans)

2 tablespoons tomato paste

1 tablespoon minced onion

1 teaspoon chili powder

1 clove garlic, minced

½ teaspoon pepper Dash of salt

1 tablespoon olive oil

Transfer the ground chicken to a medium mixing bowl; stir in the remaining ingredients, except the oil for cooking. Form each mixture into 4 patties, each 4 inches in diameter and about ½-inch thick.

Heat the oil in a medium nonstick skillet over medium-high heat. Add the patties and cook about 5 minutes on each side, or until they are lightly browned and cooked through. (If you prefer, the burgers can be broiled or cooked on either a stovetop or outdoor grill.)

Serve the patties on frills of leaf lettuce or on toasted buns with your choice of accompaniments.