Rice Corn Cakes With Spicy Black Beans Recipes

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:

• 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.

Steps:

• In a large bowl, mash beans with a fork. Stir in the egg white, onions, 1/4 cup cilantro, chili powder, oregano and cumin. Shape into eight 2-1/2-in. patties. , In a small nonstick skillet coated with cooking spray, cook patties in batches in oil for 2-4 minutes on each side or until golden brown., In a small bowl, combine the corn, salsa and remaining cilantro; spoon over cakes. Garnish with sour cream.

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.