Rice And Corn Cakes With Spicy Black Beans Recipes

Steps:

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

Steps:

• Cook rice in water as directed on package.
• Meanwhile, in large saucepan, heat oil over medium heat. Add garlic, oregano and red pepper flakes; cook 1 to 2 minutes, stirring frequently.
• Stir in beans; heat to boiling. Reduce heat; simmer uncovered 10 minutes, stirring occasionally, to blend flavors. Serve over rice; sprinkle with bell pepper.

Steps:

• Preheat oven to 450 degrees. In a food processor, pulse half the beans with scallions, jalapeno, and cumin until a chunky paste forms. In a large bowl, combine bean puree with rice and remaining beans; season with salt and pepper. Divide mixture into eight 3-inch-wide patties. (To freeze, wrap individually in plastic and freeze up to 2 weeks; thaw before cooking.)
• Brush a rimmed baking sheet with oil; place in oven to heat, 5 minutes. Carefully place patties on hot sheet; bake until bottoms are golden brown, 10 to 12 minutes, rotating sheet halfway through. Let rest on sheet 5 minutes before removing.
• Meanwhile, in a small bowl, combine yogurt, cilantro, and lime juice; season with salt and pepper. Serve patties topped with yogurt sauce and cilantro leaves.

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.

Steps:

• Combine corn, rice, milk, eggs, and chives in a large bowl.
• Mix flour, baking powder, nutmeg, salt, and black pepper together in a separate bowl.
• Stir flour mixture into corn mixture until well combined.
• Heat olive oil on a griddle or a large skillet over medium heat.
• Scoop 1/4-cup portions of corn mixture onto heated griddle. Cook until golden brown, 3 to 4 minutes per side.