Fried Rice With Zucchini Corn And Beans Food

REFRIED BEAN, ZUCCHINI AND CORN GRATIN

Steps:

• Heat oven to 375 degrees. Oil or butter a 2-quart baking dish or gratin dish.
• Refry beans: Drain off about 1/2 cup of liquid from beans, retaining it in a separate bowl to use later for moistening beans, should they dry out. Heat oil over medium-high heat in a large, heavy nonstick frying pan and add ground cumin and chili. Cook, stirring over medium heat, for about a minute, until the spices begin to sizzle and cook. Add beans and optional chipotle. Fry beans, stirring and mashing with the back of a spoon, until they thicken and form a thin crust on the bottom of the pan. Stir up crust and mix into the beans. Cook until beans are thick but not dry, about 10 minutes. Add liquid you saved from the beans if they seem too dry. Taste refried beans and adjust salt (they probably won't need any as the broth reduces when you refry them). Spread in an even layer in the baking dish. (Note: If you use canned beans, do not drain. The frying process will go more quickly.)
• Clean and dry skillet. Heat over medium heat and add olive oil. Add onion and cook, stirring, until tender, about 5 minutes. Add a pinch of salt and garlic and cook, stirring, until garlic is fragrant, about 30 seconds. Add squash, oregano, salt and pepper, and turn up heat slightly. Cook, stirring often or tossing in pan, until squash is translucent and tender, 5 to 10 minutes. Taste and adjust seasoning. Spread in an even layer over the beans.
• Combine corn and milk in a saucepan and bring to a simmer. Simmer 5 minutes, until corn is just tender. Stir in cornmeal and minced serrano, add salt to taste, and continue to simmer until mixture is thick, 3 to 5 minutes. Stir in grated cheese. Remove from heat and spread in an even layer over squash. Sprinkle crumbled cheese over top. Dot with butter or drizzle on oil.
• Place in oven and bake 25 minutes, until bubbly and crumbled cheese is lightly browned. Serve hot or warm.

BLACK BEANS, CORN, AND YELLOW RICE

Steps:

• Bring the rice, water, and olive oil to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
• Mix together the beans, corn, lime juice, and cumin in a large bowl. Stir in the cooked rice and serve.

TEX MEX RICE AND BEANS WITH ZUCCHINI

Steps:

• Cook brown rice as per package instructions. Personally, I like to cook it 1 cup rice : 1.5 cups water ratio, and for 30 minutes. This way rice comes out al dente and fluffy. The secret is not to peek inside, do not open the lid. While rice is cooking, prepare other ingredients and start cooking about half way rice is done.
• Preheat large Dutch oven or soup pot on medium heat and swirl oil to coat. Add onion and garlic, and cook for 5 minutes, stirring occasionally. Add taco seasoning, cumin, coriander, salt and pepper, and cook for 30 seconds, stirring frequently.
• Add zucchini and cook for 3-5 minutes for al dente version or longer if you like your vegetables very soft. Add corn, black beans, diced tomatoes and fluffed with a fork previously cooked rice. Stir gently, turn off the heat and adjust seasoning and toppings to taste. Serve hot.

ZUCCHINI-CORN FRITTERS

Steps:

• Toss the zucchini with 1/2 teaspoon salt in a medium bowl; let stand 10 minutes. Wrap the zucchini in a kitchen towel and squeeze dry.
• Meanwhile, heat the butter in a large nonstick skillet over medium-high heat. Add the onion and garlic and cook, stirring occasionally, until slightly softened, about 4 minutes. Add the corn and cook, stirring occasionally, until crisp-tender, about 3 minutes. Set aside.
• Whisk the cornmeal, flour, baking soda, 3/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Whisk the buttermilk and egg in a large bowl, then stir in the corn-onion mixture and zucchini. Add the cornmeal mixture and stir until just combined.
• Wipe out the skillet the corn-onion mixture cooked in. Pour in about 1/8 inch vegetable oil and place over medium heat. Working in batches, scoop scant 1/4 cupfuls of the batter into the oil and use the back of the measuring cup to flatten the scoops. Cook until the fritters are golden brown, 3 to 4 minutes per side. Drain on paper towels and sprinkle with salt. Serve warm or at room temperature. (You can make the fritters up to 2 hours ahead; reheat in a 375 degrees F oven on a rack set on a baking sheet.)

BAJA BLACK BEANS, CORN AND RICE

Steps:

• Cook brown rice.
• In a medium bowl, combine black beans, corn, tomatoes, onion, cilantro, jalapeno, lime juice, oil, salt, pepper and hot sauce.
• To serve, Place a scoop of hot rice in a bowl or on a plate, top with a generous scoop of the black bean mixture.
• Stir together before eating.

SUMMER VEGETABLE BIBIMBAP WITH CORN, ZUCCHINI AND BLACK BEANS

Steps:

• Bring the rice and water to a boil, reduce the heat and simmer covered until the rice is tender and all of the water has been absorbed.
• Assemble bibimbap bowls and enjoy.

FRIED RICE AND BEANS (GALLO PINTO)

Steps:

• Go through beans and pick out any with holes or rocks. Transfer beans to a large container and cover with several inches of cool water; let soak for at least 1 hour, or overnight.
• Rinse beans and dump water out. Transfer to a large pan and cover with fresh water by 2 inches. Add garlic and bay leaf and bring to a boil. Reduce to a simmer and cook until tender, about 1 hour, adding oregano and salt during the last few minutes. Reserve a few spoons of "caldo" (cooking juice) as it cooks.
• Measure 1/2 cup cooked beans for gallo pinto and reserve remaining beans for another use.
• For one serving of gallo pinto: Heat oil in a skillet over medium-low heat. Add onion and saute until dark but not burned, 8 to 10 minutes. Add 1/2 cup cooked black beans along with 2 to 3 tablespoons "caldo." Stir in rice and cook until it starts to get crispy 3 to 5 minutes.

PAN-FRIED ZUCCHINI WITH FRESH CORN

Steps:

• Trim the ends of the zucchini and slice the vegetable thin. Cut the kernels of corn off the ears.
• Heat the oil over medium-high heat in a large nonstick skillet. Place the zucchini, salt and pepper and the cumin in the skillet. Cook, tossing and stirring, for about 3 minutes.
• Add the corn and the scallions. Cook and stir for 2 more minutes and blend well. Sprinkle with parsley and serve.

FRIED RICE WITH ZUCCHINI, CORN, AND BEANS

Steps:

• Make the rice at least 4 hours and up to 1 day before serving; bring the rice, 4 cups water, and ½ teaspoon salt to a boil in a saucepan over high heat.
• Decrease the heat to low and cover tightly; simmer about 18 minutes or until the liquid has evaporated and the rice is tender.
• Remove pan from heat and let stand for 5 minutes.
• Fluff the rie with a fork and transfer to a large bowl; cool to room temperature.
• Cover and refrigerate until the rice is well chilled, at least 4 hours.
• Heat 2 T. oil in a large skillet over med-high heat.
• Add in the zucchini; stir/saute 5 minutes or until the zucchini is crisp-tender.
• Add in the scallions and garlic; stir 1 minute or until the scallions are wilted.
• Add in the corn, beans, and ½ cup of broth; cook about 3 minutes or until the corn and beans are heated through.
• Transfer to a platter, loosely cover and keep at room temperature.
• Heat the remaining 2 tablespoons oil in a large Dutch oven over med-high heat.
• Add the rice and remaining 1 cup of broth; cook, stirring often to break up the clumps of rice for about 3 minutes or until it is hot.
• Add in the vegetables and the remaining broth; stir until everything is heated through (2 minutes.).
• Season with salt and pepper; transfer to a serving bowl; garnish with scallions and serve.

REFRIED BEANS AND RICE

Steps:

• In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Add taco seasoning and water. Simmer, uncovered, for 10 minutes. Add the kidney beans, tomatoes and tomato sauce., Bring to a boil. Reduce heat; add rice. Cover and let stand for 5 minutes or until rice is tender. Drop rounded spoonfuls of refried beans over rice; heat through. Sprinkle with cheese and onions if desired.