Black Bean And Brown Rice Cakes Recipes

BLACK BEAN AND RICE CAKES WITH CHIPOTLE CREMA

Steps:

• Finely chop 1/4 onion, 1/2 jalapeno, and 3 cloves of garlic. Saute the onion and jalapeno in a dollop of oil over medium for a few minutes or until the onion is tender. Add the garlic and cook briefly, 30-60 seconds.
• Drain and rinse a can of black beans. Add to the pan along with 2 minced chipotles in adodo, 1 tablespoon adobo sauce, 1/2 teaspoon cumin, 1/2 teaspoon salt, freshly cracked pepper, and a splash of water. Cook for a couple minutes.
• Add bean mixture to a mixing bowl and use a fork to smoosh the beans, leaving some of the beans intact.
• Add 1 cup cooked rice to the mixture. I used 1 cup of our Arroz Rojo but even a simple, cooked white rice is adequate. Combine well and if you have time, chill this mixture.
• Add 1/2 cup of cornmeal to a plate. Form golf ball sized rounds with the bean mixture and roll them in the cornmeal to coat. This batch made eight cakes.
• Add 2-3 tablespoons of oil to a wide skillet on medium heat Heat oil until shimmering and then add the cornmeal coated cakes. Saute them for 3-5 minutes per side or until the cornmeal turns golden brown. You can flatten them a bit in the skillet if you want to. Serve immediately after cooking.
• To make the Chipotle Crema, add the following ingredients to a blender and combine well: 1/2 cup plain Greek yogurt, 1 tablespoon cream or mayonnaise, 1 chipotle in adobo, 1 garlic clove, a pinch of salt, and a squeeze of lime.

BROWN RICE AND BLACK BEAN CAKES

Steps:

• These golden Carolina® brown rice and pan-fried black bean cakes are sure to get your taste buds going. Top them with a delicious roasted corn, avocado, cilantro and jalapeño salsa. Step 1
• For the cakes: Prepare rice according to package directions. Step 2
• In a food processor bowl combine rice, beans, onions, garlic, egg, salt and pepper. Pulse 10 times, or just until mixture starts to come together. Step 3
• Form mixture into 8 cakes. Heat a large skillet over medium heat and coat with non-stick cooking spray. Pan-fry cakes until golden brown on each side. Step 4
• Serve topped with salsa. For the salsa: Cut corn kernels from cob. In a medium bowl combine corn, avocado, cilantro, lime juice and jalapeño, if desired. Recipe Tips You can substitute 1½ cups of thawed frozen corn in the salsa for roasted corn on the cob. Alternatively, try this recipe with other rice varieties. Visit our guide and discover the answers to the most common cooking questions about grains, like how long to cook white rice, and start making perfectly cooked rice, every time.

BROWN RICE CAKES

Steps:

• These delicious whole grain Mahatma® Brown Rice and black bean cakes seasoned with savory onions, garlic, salt and pepper are served alongside a creamy avocado, cilantro, lime and corn salsa. The perfect bite-sized appetizer!
• Step 1 For the cakes: Prepare rice according to package directions
• Step 2 In a food processor bowl combine rice, beans, onions, garlic, egg, salt and pepper. Pulse 10 times, or just until mixture starts to come together. Form mixture into 8 cakes. Heat a large skillet over medium heat and coat with non-stick cooking spray. Pan-fry cakes until golden brown on each side
• Step 3 Serve topped with salsa
• Step 4 For the salsa: Cut corn kernels from cob. In a medium bowl combine corn, avocado, cilantro, lime juice and jalapeño, if desired. You can substitute 1 ½ cups of thawed frozen corn for the roasted corn on the cob

BROWN RICE AND BLACK BEANS

Steps:

• Make the beans: Bring water, beans, jalapeno, onions, garlic, vinegar, 1 tablespoon salt, and 1 teaspoon pepper to a simmer in a medium pot. Cook, stirring occasionally, until beans are tender, about 1 1/2 hours. (Add more water, 1/4 cup at a time, if needed.) Season with salt and pepper.
• Meanwhile, make the rice: Heat oil in a medium saucepan over medium-high heat. Cook onion and garlic until onion is soft, about 5 minutes. Add 2 teaspoons salt, 1/4 teaspoon pepper, and the rice. Cook until rice is slightly toasted, about 3 minutes. Add water, and bring to a simmer. Reduce heat to low, and gently simmer, covered, until rice absorbs water, 25 to 30 minutes. Remove from heat; let stand, covered, for 10 minutes. Fluff rice with a fork, and season with salt and pepper. Serve topped with beans.

BROWN RICE AND BLACK BEAN CASSEROLE

Steps:

• Mix the rice and vegetable broth in a pot, and bring to a boil. Reduce heat to low, cover, and simmer 45 minutes, or until rice is tender.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large casserole dish.
• Heat the olive oil in a skillet over medium heat, and cook the onion until tender. Mix in the zucchini, chicken, and mushrooms. Season with cumin, salt, and ground cayenne pepper. Cook and stir until zucchini is lightly browned and chicken is heated through.
• In large bowl, mix the cooked rice, onion, zucchini, chicken, mushrooms, beans, chiles, carrots, and 1/2 the Swiss cheese. Transfer to the prepared casserole dish, and sprinkle with remaining cheese.
• Cover casserole loosely with foil, and bake 30 minutes in the preheated oven. Uncover, and continue baking 10 minutes, or until bubbly and lightly browned.

BLACK BEANS WITH BROWN RICE

Steps:

• In a large saucepan, saute peppers and onion in oil until tender. Stir in the beans, tomatoes, vinegar, garlic salt, pepper and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until desired consistency, stirring occasionally. Serve with rice.