Tag Archives: Corn

Cuban Rice and Black Bean Salad with Jalapeño Mustard

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Cuban Rice and Black Bean Salad with Jalapeño Mustard

This recipe comes to us from Frank’s RedHot Website

Ingredient

  • 1 Tbsp. FRENCH’S® Classic Yellow® Mustard
  • 3 Tbsp. Olive oil
  • 3 Tbsp. apple cider vinegar
  • 3 Tbsp. mayonnaise
  • 2 Tbsp. chopped jalapeños
  • 1 Tbsp. chopped cilantro
  • 1/2 tsp. ground cumin
  • 1 tsp. FRANK’S RedHot® Original Cayenne Pepper Sauce
  • 2 cups cooked white rice
  • 1 (15 ounce) can black beans,drained and rinsed
  • 1 cup julienne bell peppers and whole kernel corn

Directions

  • WHISK together mustard, vinegar, mayonnaise, jalapeños, cilantro, cumin and Frank’s RedHot Sauce in large bowl.
  • STIR in rice, black beans, bell peppers and corn; toss to blend. Cover and refrigerate until chilled. Garnish as desired.

Please see source website for additional pictures and detailed instructions – Frank’s RedHot Website

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BookCover - FRONT
72 Ways to Prepare Beans & Rice…And Love It: A Cookbook for Dave Ramsey Fans

***The mention of any brands and/or Dave Ramsey does not constitute an endorsement or recommendation from the brand or company.

Rice & Bean Cakes

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Bean & Rice Cakes

This recipe comes to us from Jan at Savvy Mom

Ingredient

  • 2 cups cooked rice
  • 1 cup frozen corn kernels
  • 1 cup pinto or black beans
  • ⅔ cup grated cheddar cheese
  • 2 green onions, trimmed and sliced
  • 2 eggs
  • ½ tsp chili powder
  • ½ tsp ground cumin
  • ½ tsp salt

Directions

  • Preheat the oven to 400˚F and liberally grease a standard muffin tin.
  • In a medium mixing bowl combine the rice, corn, beans, cheese and green onions. In a smaller bowl, whisk together the eggs, chili powder, cumin and salt.
  • Add the egg mixture to the rice and stir well. Divide evenly between muffin tin and bake for 12–15 minutes or until the rice is slightly golden.
  • Allow to cool for 5 minutes before removing from muffin tin.

Please see source website for additional pictures and detailed instructions – Savvy Mom

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Buy the book (in Print or on Kindle)

BookCover - FRONT
72 Ways to Prepare Beans & Rice…And Love It: A Cookbook for Dave Ramsey Fans

***The mention of any brands and/or Dave Ramsey does not constitute an endorsement or recommendation from the brand or company.

Nicaraguan Rice & Beans

Chicken burrito bowl
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Mexican Skillet Rice

This recipe from Taste of Home

Ingredient

  • 1 large egg, beaten
  • 1 pound chicken tenderloins, chopped
  • 1 small onion, chopped
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 2 cups cooked jasmine or long grain rice
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (11-ounce) can Mexican-style corn, drained
  • 1 (7-ounce) jar roasted sweet red peppers, drained and sliced
  • 1 (8-ounce) jar taco sauce
  • 2 green onions, chopped
  • ¼ cup minced fresh cilantro

Directions

  • In a large skillet coated with cooking spray, cook and stir egg over medium-high heat until set. Remove and set aside.
  • In the same skillet, stir-fry chicken and onion in oil until chicken is no longer pink. Add garlic; cook 1 minute longer. Stir in the rice, beans, corn, peppers, taco sauce and green onions; heat through. Stir in reserved egg. Sprinkle rice with cilantro.

Please see source website for additional pictures and detailed instructions – Taste of Home

Subscribe via email, so you don’t miss out on something delicious! If you like what you see, please share with your friends.

~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

Buy the book (in Print or on Kindle)

BookCover - FRONT
72 Ways to Prepare Beans & Rice…And Love It: A Cookbook for Dave Ramsey Fans

***The mention of any brands and/or Dave Ramsey does not constitute an endorsement or recommendation from the brand or company.