Microwave rice according to package directions.

Drain and rinse black beans.

Combine black beans, salsa, and diced bell peppers in a pot.

Simmer over medium-low heat while preparing corn cakes.

In a large bowl, combine cooked rice and quinoa, corn, thyme, salt, and pepper.

In a separate bowl, whisk the eggs.

Add whisked eggs to the rice and corn mixture along with breadcrumbs.

Combine and mash the ingredients with a fork or potato masher.

Shape small handfuls of the mixture into patties.

Refrigerate patties for 30 minutes or freeze for 10 minutes.

Heat olive oil in a pan over medium heat.

Saute corn cakes on each side for 5-6 minutes, pressing gently.

Cook until golden brown on each side and the inside is cooked thoroughly.

Serve on a bed of black bean salsa.