Dinner tonight: Cuban bean burritos and Thai fried rice

On a busy weeknight, a meal of beans and rice can be both filling and delicious. These recipes use a little spice for some extra flair.

Preparation time 20 minutes 

Cooking time 15 minutes 

Serves 4

• 125 ml (1/2 c) long-grain white rice
• 30 ml (2 tbsp) olive oil
• 250 ml (1 c) chopped onion
• 4 garlic cloves, minced
• 350 ml (1 1/2 c) frozen mixed pepper strips (green, yellow, red)
• 3 plum tomatoes, chopped
• 30 ml (2 tbsp) red-wine vinegar
• 5 ml (1 tsp) dried oregano
• 1 can (425 g/15 oz) black beans, drained but not rinsed
• 15 ml (1 tbsp) grated fresh orange zest
• 4 burrito-size flour tortillas (20 cm/8 in)
• 125 ml (1/2 c) shredded sharp cheddar cheese

1. Prepare the rice according to the package directions, omitting any fat.
2. Meanwhile, heat the oil in a large pot over medium-high heat. Add the onion, garlic and pepper strips. Cook, stirring occasionally, until the vegetables begin to soften, about five minutes. Stir in the tomatoes, vinegar and oregano; cook for two minutes.
3. Add the beans, then reduce the heat to medium. Cover and simmer until heated through and bubbly, stirring occasionally and lightly mashing some of the beans, for 10 minutes.
4. Remove the pot from the heat and stir in the orange zest. Let stand for three minutes.
5. Heat the flour tortillas according to the package directions.
6. Lay the tortillas on a work surface. Spoon 125 millilitres (1/2 cup) of the rice onto each tortilla. Spoon 175 millilitres (3/4 cup) of the bean mixture onto the rice. Sprinkle each with 30 millilitres (two tablespoons) of the cheese. Fold up the bottom quarter of each tortilla and roll away from you, tucking in the sides as you go. Set on serving plates, seam side down.

Preparation time 20 minutes

Cooking time 30 minutes

Serves 4

• 350 ml (1 1/2 c) coconut milk
• 125 ml (1/2 c) water
• 15 ml (1 tbsp) sugar
• 2 ml (1/2 tsp) salt
• 250 ml (1 c) long-grain white rice
• 45 ml (3 tbsp) canola oil, divided
• 750 g (1 1/2 lb) peeled and deveined large shrimp
• 2 garlic cloves, minced
• 250 ml (1 c) chopped onion
• 2 eggs, lightly beaten
• 3 plum tomatoes, quartered
• 22 ml (1 1/2 tbsp) fish sauce
• 125 ml (1/2 c) chopped green onions

1. Combine the coconut milk, water, sugar and salt in a medium pot over medium-high heat and bring to a boil. Add the rice, cover and reduce heat to medium-low and simmer until almost all of the liquid is absorbed, about 20 minutes. Remove from the heat and let stand five minutes. Transfer the rice to a baking sheet and spread into one layer. Let cool completely, about 15 minutes, then refrigerate at least two hours.
2. Heat 15 millilitres (one tablespoon) of the oil in a large nonstick skillet over medium-high heat. Add half the shrimp and cook, turning once, until cooked through, two to three minutes per side. Transfer to a plate and repeat with the remaining shrimp.
3. Add the remaining 30 millilitres (two tablespoons) oil to the skillet and heat. Add the garlic and onion, and cook, stirring occasionally, until they start to brown slightly, two to three minutes.
4. Add the eggs and cook, stirring, for 30 seconds. Add the rice, tomatoes and fish sauce; cook, stirring often, until hot, about three minutes. Add the shrimp and cook until hot, one minute.Remove from the heat and stir in the green onions.

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