Rice Corn Cakes With Spicy Black Beans Recipes

SPICY BLACK BEANS

Steps:

• Heat the oil in a large saute pan over medium-high heat. Add the onion and cook until it begins to soften, about 3 minutes. Add the garlic, cumin, salt, chile powder and cayenne and cook until fragrant, about 30 seconds. Add the chiles, beans and broth and bring to a simmer. Cook, stirring occasionally, until the beans have softened and the sauce has thickened, 5 to 7 minutes. Transfer to a serving bowl and sprinkle with cilantro leaves and Cotija.

CORN CAKES

Steps:

• For the avocado salsa: Mix the red onion, avocado, lime zest and juice and tomato in a small bowl. Season with salt and pepper; set aside.
• For the corn cakes: Whisk together the Cotija, flour, cumin, paprika and egg in a medium bowl until incorporated. Add the corn, garlic, scallions and lime zest. Fold together until incorporated. Set aside.
• Heat 1/2 inch of oil in a large, heavy-bottomed skillet over medium heat to around 350 degrees F.
• In batches, add 2-tablespoon scoops of the batter and fry until golden and crisp, 2 to 2 1/2 minutes per side. Remove to a paper towel-lined plate, sprinkle with sea salt and drizzle over some of the lime juice.
• Serve the corn cakes hot, topped with the avocado salsa.

SPICY MEXICAN RICE AND CORN WITH BEANS

Steps:

• In a rice cooker or pot, cook all the rice, beans and corn in water until done.
• Add in tomato, cayenne, flakes, paprika, salt and pepper and stir once or twice.
• Serve with butter and enjoy!

BAJA BLACK BEANS, CORN AND RICE

Steps:

• Cook brown rice.
• In a medium bowl, combine black beans, corn, tomatoes, onion, cilantro, jalapeno, lime juice, oil, salt, pepper and hot sauce.
• To serve, Place a scoop of hot rice in a bowl or on a plate, top with a generous scoop of the black bean mixture.
• Stir together before eating.

SPICY CORN AND BLACK BEANS

Steps:

• Heat oil in a large saucepan.
• Add onion and cook until onion is softened.
• Add remaining ingredients and cook until thoroughly heated, stirring frequently.

BLACK BEANS, CORN, AND YELLOW RICE

Steps:

• Bring the rice, water, and olive oil to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
• Mix together the beans, corn, lime juice, and cumin in a large bowl. Stir in the cooked rice and serve.

RICE & CORN PATTIES WITH SPICY BLACK BEANS

Steps:

• Cook rice, according to package directions, adding scallions, garlic, and thyme to the water.
• Meanwhile, cook beans and salsa in a small saucepan over medium-high heat until hot, stirring occasionally, about 5 minutes. Turn down heat to low to keep warm or set aside.
• Remove rice mixture from heat and stir in corn, breadcrumbs, salt and pepper. Let stand for 5 minutes to cool slightly.
• Whisk eggs in a large bowl until frothy.
• Add rice mixture and mash with potato masher until mixture holds together, about 1 minute. It will be fairly soft.
• Shape into 8 patties.
• Heat 2 teaspoons oil in a medium nonstick skillet over medium-high heat.
• Carefully with a spatula, transfer 4 patties to the pan. Cook until browned and crispy, about 3 minutes per side.
• Transfer to a plate and cover to keep warm.
• Wipe out pan with a paper towel. Add the remaining 2 teaspoons oil and repeat with remaining 4 patties.
• Remove beans from heat.
• To serve, divide beans among 4 plates and top with 2 patties each.