Cooking Corner: Black Beans and Rice

 

Virginia Osella/Bullet

By VIRGINIA OSELLA
I was looking for a good version of beans and rice last summer, but I didn’t quite like any of them. I decided to combine different ideas into my own unique recipe. I wrote it down as I went, and it ended up turning out great. It’s good for lunch or dinner, and the ingredients are inexpensive.
The flavor combinations are fantastic, if I don’t say so myself. The canned tomatoes with green chilies add a good amount of spice, so you can use regular diced tomatoes if you like milder food. Corn adds a nice sweet flavor to balance the heat, and lime juice is the perfect finishing touch.
This recipe is simple to make, and the prep and cook time totals about an hour. It will serve four people. Enjoy
Ingredients:
1 cup white or brown rice cooked according to package.
1 tbs olive oil
1 small onion, minced
3-5 cloves of garlic, minced
1/2  sweet bell pepper, minced
1/2 tsp chili powder
1 small can of diced tomatoes with green chilies
1/2 tsp ground cumin
1 tbs apple cider vinegar
salt & pepper to taste
1/2 cup corn (cooked frozen or drained canned)
1 can black beans, drained
Directions:
Heat olive oil in a large skillet, then add onion and garlic and sauté for about 5 minutes. Add the bell pepper and chili powder and sauté for two to five more minutes, until veggies are tender.
Add the tomatoes, cumin, vinegar, salt and pepper, and simmer over low to medium heat for about 15 minutes.
Add the corn and beans, and cook for five to 10 minutes until heated through. Taste and adjust salt if necessary.
Serve over rice with a lime wedge squeezed on top if desired.

Chicken Cheese Balls

Chicken Cheese Balls

Ingredients:
2      Boneless chicken breast pieces
1      Slice bread
2-3   Eggs, beaten
1       Cup water
1/2    Cup cheddar cheese
1/2    Packet tetra pack cream
         Bread crumbs, as required
1       Tsp ginger and garlic paste
1       Tbsp soya sauce
1/2    Tsp black pepper
1/2    Tsp mustard powder
         Salt to taste
4       Tbsp mayonnaise
         Finely chopped coriander leaves
         Spring onions, as required


Method:
Boil the boneless chicken breasts with water, ginger/garlic paste, salt, pepper, mustard and soya sauce till water dries, cool and shred finely the chicken pieces. Mix shredded chicken with mayonnaise, cream, cheddar cheese, coriander leaves and spring onion leaves. Wet slice of small bread in water, remove water well by squeezing between your palms. Add the crushed bread slice in the mixture and make balls. Dip in beaten eggs, roll in breadcrumbs and fry till the color turns golden brown.

Crunchy Chicken Burger

Ingredients:
2       Chicken breast pieces, minced
         Salt to taste
1/2    Tsp black pepper
1/2    Tsp mustard powder
1       Tbsp vinegar
1       Eggs, beaten
2       Tbsp milk
2       Tbsp bread crumbs
2       Burger buns
2       Lettuce leaves
4       Slices tomato
4       slices cucumber
         honey and mustard sauce, as required thousand Island dressing, as required
         A little butter

Method:
Add salt, mustard, pepper and vinegar in mince. Make burger patties and coat in beaten egg and milk mixture, then roll in crumbs and deep fry in frying pan. Toast the buns in butter, spread honey and mustard sauce on the buns, and put lettuce, patties, tomato and cucumber slices, and top with Thousand Osland dressing. Then cover with bun and serve with fries.