Jalapeno Lime Rice

It is well documented that I love vegetables and I love taking advantage of the bounty harvested from my garden. This year, my husband and I decided to plant hot pepper plants. Throughout the last two months, we have been harvesting a handful of peppers everyday. While this is a blessing, it is also a curse. How, you ask? Well, imagine an entire refrigerator crisper drawer filled with jalapeno and habanero peppers....what do you do? Instead of panicking, I have decided to embrace it and create some new recipes. I have pickled peppers, made spicy burgers, and even spicy barbecue sauce, however, I still have a full drawer. On this particular day, I was looking for something to serve as a filling lunch item for my back-to-school lunchbox that was quick, easy, tasty, and healthy. The result was Jalapeno Lime Rice. The refreshing lime juice paired with the black beans, tender rice, and spicy jalapeno were the perfect combination. If you do not want as much spice, you can always seeded both peppers, but for me, I like the kick! This is also the perfect addition to any meal, Tex-Mex or not.

2 Cups Cooked Long Grain Rice

15.5 Ounce Canned Black Beans, Drained and Rinsed

1 Cup Frozen Corn Kernels, Thawed

1 Whole Jalapeno, Minced

1 Seeded Jalapeno, Minced

2 Tablespoons Cilantro, Chopped

2 Tablespoons Lime Juice

1 pinch Salt

1. While the rice is still warm, combine all ingredients in a large bowl.
2. Toss to completely coat all ingredients with the lime juice.
3. Serve and enjoy!

Comments

Lentil Burgers

Last night I cooked a large pot of lentils as part of our family dinner, which means that today, I was left wondering what I could do with all these lentils for the coming week. My typical use for lentils is in chili or soups, however, that is not something that I really wanted on this bright, spring day. Instead, I thought about how I could morph the leftovers into something new that I could use throughout the week, and that is when I thought of revamping my normal veggie burger recipe. Now, as promised, since this is the Quarantine Cooking Series, please feel free to use whatever beans or greens you have in your house. While I love the way this recipe turned out, it is more important that you use what you have and the technique to create a delicious meal for you and your family. Additionally, I like my veggie burgers on the spicy side. However, this is another place when personal modifications should be made to your palate preferences. 3 Tablespoons canola oil, divided

Black-eyed Pea Croquettes

So it is well known that I make Black Bean Burgers all the time. I love the versatility of the recipe and the ability to make a week of lunches in about 15 minutes. Today, I found myself with a bowl of leftover black-eyed peas in the fridge and the desire for something new. This recipe is also great because I always have canned black-eyed peas in the pantry since they are one of my husband's favorite vegetables, which means I can make this recipe anytime. So whether you use leftover homemade, like I did, or canned, this recipe is great. Additionally, these are not coated and fried like traditional croquettes, which makes them an even better option. Enjoy these as a side dish, on a sandwich, or with a side salad for a delicious, healthy, and easy meal. These do not hold or reheat well, so enjoy them while they're hot. 2 Cups Black-eyed Peas, drained and rinsed 3 Scallions, whites and greens thinly sliced 1 Clove Garlic 1 Egg, lightly beaten 3/4 Cup Bread Crumbs,

Banana Zucchini Bread with Raisins and Cinnamon Sugar Swirl

It is that time of year again when I am working to develop new and interesting ways to use up all of the vegetables coming from the garden. Last year, I posted "The Best Zucchini Bread" recipe; this is still a great recipe but this one is even better! Since entering my last trimester of pregnancy, I am craving cinnamon raisin bread. This recipe was created to help merge the two flavors while also adding in some nutrients from bananas, as I always seems to have 2 or 3 that get left over and become a little too ripe. This bread is so fragrant, moist, and delicious! If I had some walnuts in the freezer, I might even finely chop some and incorporate them into the swirl for even more texture. This bread is perfect for breakfast, afternoon snack, or even dessert. I hope you will give this recipe a try. 2 very ripe Bananas, mashed 1 cup Zucchini, grated 1/2 cup Vegetable Oil 1 Egg, beaten 1 teaspoon Vanilla 3/4 cup Sugar 1 teaspoon Baking Soda 1/2 teaspoon Bakin

Modern Southern Cook

Search This Blog