Tag: rice and beans

Leftover Black Rice and Beans Cakes

I love repurposing leftovers into something completely different. These cakes were delicious and made a great lunch with a salad….

1 cup leftover black rice and beans
½ cup leftover steak, chopped
1 egg, beaten
2 green onions, chopped
½ cup panko crumbs
½ cup cilantro, chopped
1 teaspoon salt
2 tablespoons extra virgin olive oil
Left over blood orange and tomato sauce

Add the rice, steak, egg, green onions, panko crumbs, cilantro and salt to a medium bowl. Mix well and form into 4 to 5 cakes. Heat a frying pan with the olive oil. Place the cakes into the pan and cook on a medium heat, 3 to 4 minutes on each side. Serve with the sauce.

Rice and Beans with Chorizo

This is a fabulous one pot meal just on its own. I made it with the fish. I made it with brown rice and you couldn’t tell the difference!!!

2 tablespoons extra virgin olive oil
¼ cup cured chorizo, chopped
1 medium yellow onion, finely chopped
2 celery stalks, finely chopped
1 large carrot, finely chopped
3 garlic cloves, finely chopped
1 cubanelle pepper, finely chopped
Sprig of fresh thyme
2 teaspoons salt
1 teaspoon smoked paprika
2 tablespoons tomato paste
1 can kidney beans, washed and drained
1 cup brown rice
4 cups chicken broth
½ cup parsley, chopped

Heat a medium saucepan with the olive oil. Add the chorizo and sauté on medium heat for 3 to 4 minutes. Add the onion, celery, carrot, garlic, cubanelle pepper and thyme to the pan. Add the salt and smoked paprika. Saute on medium heat for 4 to 5 minutes. Add the tomato paste and sauté for a minute. Add the beans and rice and sauce for another minute. Add the chicken broth and bring to a boil. Lower to simmer and cook for 40 minutes or till the brown rice is cooked through. Garnish with parsley and serve.