Ruby's Rice and Beans with Corn Cakes
1 cup uncooked Brown basmati rice, cooked(I use Lundberg and it takes 50 min)
1/3 cup onion, chopped
2 cloves garlic, minced
2 carrots finely chopped
1/2 cup corn kernels (I use frozen)
1 -14oz can Mexican style stewed tomatoes, undrained
1 -14 oz can black beans, lightly drained, not rinsed
dash of cayenne red pepper, to taste
Cook the brown rice according to directions. Meanwhile, heat oil over medium/high heat in a pot. Add onion, garlic, and carrot and cook until tender, about 5 minutes. Add beans, corn, and tomatoes and red pepper and stir. Bring to a boil, reduce heat, and simmer, uncovered, 10-15 minutes, until thick. Stir in cooked rice to desired ratio of sauce and rice.
I serve this with corn cakes. Mix up one recipe of cornbread (I use White Lilly White corn meal and follow the package directions, using egg replacer for the egg and soymilk.) Instead of baking in the oven, drop about 1/4 cup for each cake onto skillet of hot oil on medium heat. Flip after about 4 minutes, cook other side until golden.