Tag Archives: Green Onions

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.

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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

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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.

New Orleans Red Beans and Rice @ Joy the Baker

Photo by Joy the Baker

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New Orleans Red Beans and Rice

Joy Wilson @ Joy the Baker

Ingredients

  • 1 pound dried red beans, rinsed and picked through for stones
  • 1/3 cup diced pancetta
  • 1 large yellow onion, diced
  • 3 celery stalks, chopped
  • 1 green or red bell pepper, deseeded and diced
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • pinch cayenne or a few dashes of Tony Chachere Seasoning
  • 3 cloves garlic, minced
  • 2 tablespoons fresh parsley, coarsely chopped
  • 2 teaspoons fresh thyme, roughly chopped
  • 1/2 pound cooked smoked sausage cut into 1-inch pieces
  • about 10 cups chicken stock
  • 2 bay leaves
  • 6 cups cooked white rice
  • chopped green onions, garnish

Instructions

  1. Place clean dried beans in a medium pot and cover with room temperature water. Allow to soak overnight before making the beans.
  2. If you don’t have time to soak the beans overnight, don’t fret. Place the clean dried beans in a medium pot and cover with room temperature water. Place over medium heat and bring to a boil. As soon as the beans boil, cover, remove from heat, and allow to soak for 1 hour. Carry on with the recipe.
  3. In a large soup pot over medium heat, cook pancetta until very well crisp, about 6 minutes.
  4. Add the onions, celery, and bell pepper and cook until vegetables are very well done, about 8 minutes.
  5. Add salt, pepper, and cayenne or Tony Chachere Seasoning and stir to combine.
  6. Stir in the garlic, parsley, thyme, and sliced sausage. Increase heat to medium-high and cook until the sausage is well browned, about 5 minutes. Stir frequently.
  7. Add the softened beans to the pot, the stock, and bay leaves. Reduce heat to low and allow to simmer for about 2 hours, uncovered, until the beans are well softened.
  8. Taste and season with more salt or pepper.
  9. For a slightly smoother consistency, blend about 1/3 of bean and sausage mixture in a blender or food processor and return to the pot. This way, some of the beans will be ground smooth and some will be kept whole, creating a really lovely consistency. You can also smooth out some of the beans by mashing them against the side of the pan once they’re softened, but I like the bender method best.
  10. Serve beans with white rice and a hearty garish of green onions.

Please see source website for additional pictures and detailed instructions – Joy the Baker

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.