This Spanish rice turned out GREAT! Much better than I expected. We ate it with enchiladas, and it made them taste even better.
J'adore: Easy Spanish Rice
Ingredients:
1 onion, diced
olive oil
1/2 cup brown rice
1 can vegetable broth
1/3 jar (approx. 4 oz.) salsa (I used Trader Joe's Double Roasted Salsa)
Directions:
Saute the diced onion in olive oil in a sauce pot. When onions are cooked, add 1/2 cup rinsed brown rice. Saute for another minute or two. Add vegetable broth, bring to a boil, reduce to a simmer, cover, and simmer until liquid is absorbed and rice is tender. When rice is cooked, stir in the salsa.
Showing posts with label rice. Show all posts
Showing posts with label rice. Show all posts
Monday, August 16, 2010
Saturday, July 4, 2009
Erin's Spicy Black Bean Veggie Burgers
You know you have good friends when they make you home-made veggie burgers. We're still working on getting the burgers to hold together, but they taste just right!
J'aime beaucoup: Erin's Spicy Black Bean Veggie Burgers
Ingredients:
1 6 oz. package Uncle Ben's long grain and wild rice original recipe (6 oz. of any brown or wild rice may be substituted, just add extra herbs or a veggie bouillon cube)
1/2 an onion, diced
3 celery ribs, finely chopped
2 carrots, diced
2 cans black beans, rinsed and drained
1/2 cup frozen corn, thawed
2 cloves of garlic, minced or pressed
1/4 cup rolled oats
2 eggs, lightly beaten
1 Tbs. olive oil (I use Smokey Chipotle Olive Oil for extra flavor and punch)
1 tsp. ground cumin
2 tsp. ground chili powder
freshly ground salt and pepper to taste (use Chile Verde Sea Salt, Lime Fresco Sea Salt, or Haberno Heat Salt if you're feeling adventurous!)
Add diced chile, habanero, or chipotle pepper if desired.
Directions:
1. Cook rice according to instructions. If using brown/wild rice combo with bouillon cube: bring 2 cups of water to a boil. Add bouillon cube and stir until it is dissolved. Add rice, reduce heat to low, and simmer, covered, until all water has evaporated. Once rice has cooked, remove from heat, fluff with a fork, and allow to cool.
2. In a small skillet sauté onion, celery, and carrot in olive oil until tender.
3. In a large mixing bowl mash half of the black beans with a fork or potato masher. Add remaining beans, rice, vegetables, and all other ingredients and mix thoroughly.
4. Form 10 burger-sized patties and place onto an oiled tray or oiled glass dish. Refrigerate for 10 minutes. Can be kept in the refrigerator overnight or frozen.
5. Pour approx. 1 Tsp. of olive oil or Smokey Chipotle Olive Oil onto skillet. Cook burgers approx. 6 minutes on each side or until golden brown. Add cheese if desired.
Serve burgers on whole wheat buns with lettuce and tomato. They are also tasty served with salsa and guacamole.
J'aime beaucoup: Erin's Spicy Black Bean Veggie Burgers
Ingredients:
1 6 oz. package Uncle Ben's long grain and wild rice original recipe (6 oz. of any brown or wild rice may be substituted, just add extra herbs or a veggie bouillon cube)
1/2 an onion, diced
3 celery ribs, finely chopped
2 carrots, diced
2 cans black beans, rinsed and drained
1/2 cup frozen corn, thawed
2 cloves of garlic, minced or pressed
1/4 cup rolled oats
2 eggs, lightly beaten
1 Tbs. olive oil (I use Smokey Chipotle Olive Oil for extra flavor and punch)
1 tsp. ground cumin
2 tsp. ground chili powder
freshly ground salt and pepper to taste (use Chile Verde Sea Salt, Lime Fresco Sea Salt, or Haberno Heat Salt if you're feeling adventurous!)
Add diced chile, habanero, or chipotle pepper if desired.
Directions:
1. Cook rice according to instructions. If using brown/wild rice combo with bouillon cube: bring 2 cups of water to a boil. Add bouillon cube and stir until it is dissolved. Add rice, reduce heat to low, and simmer, covered, until all water has evaporated. Once rice has cooked, remove from heat, fluff with a fork, and allow to cool.
2. In a small skillet sauté onion, celery, and carrot in olive oil until tender.
3. In a large mixing bowl mash half of the black beans with a fork or potato masher. Add remaining beans, rice, vegetables, and all other ingredients and mix thoroughly.
4. Form 10 burger-sized patties and place onto an oiled tray or oiled glass dish. Refrigerate for 10 minutes. Can be kept in the refrigerator overnight or frozen.
5. Pour approx. 1 Tsp. of olive oil or Smokey Chipotle Olive Oil onto skillet. Cook burgers approx. 6 minutes on each side or until golden brown. Add cheese if desired.
Serve burgers on whole wheat buns with lettuce and tomato. They are also tasty served with salsa and guacamole.
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