Tex-Mex Rice Pancake
1 1/2 Cups Rice
3 Cups Water
7 Jalepeno Slices (pickled jar kind)
1 Cup vegan monteray jack cheese
1 tablespoon Olive Oil
salt to taste
Sauce: 1 15 oz. can diced tomatoes 1 15 oz. can black eans (rinsed and drained) 1 15 oz. can corn (drained) 8-10 green onions (chopped and separated between white and green parts) 2 T. chili powder 1/4 C. chopped fresh cilantro (also called coriander)
Add rice and water together into a medium pan and bring to a boil. Cover and cook for 20 minutes. Put rice in a large bowl and add cheese and jalepeno peppers. Stir until mixed well. You can add salt if you like it. I do! Add 1 T. olive oil to a medium nonstick frying pan and dump in rice mixture. Smush it down into a large patty that will fill up the pan, and cover and cook over med-hi heat for 10 minutes until brown and crisp on bottom. To serve, flip it over so the browned part is on top and divide between plates. Top with the sauce that you made while the rice was cooking and frying!
Sauce: Add tomatoes, light parts of green onions, black beans, and chili powder to a medium saucepan over medium heat, and let it simmer for about 10 minutes. When it is about 10 minutes from time to eat, add the corn, half the cilantro, and green parts of green onions. Simmer until rice pancake is ready. Add sauce to top of rice stuff and sprinke wit a little fresh cilantro. This recipe is soooooo good!