Tex-Mex Rice and Black-Eyed Peas (Food Network Kitchens) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1 cup white rice |
1 tablespoon extra-virgin olive oil |
1 cup fresh salsa, plus more for topping |
1/2 teaspoon ground cumin |
2 14 -ounce cans black-eyed peas (1 undrained; 1 drained and rinsed) |
3 cups baby spinach |
1/4 cup chopped fresh cilantro |
1 avocado, halved, pitted and sliced |
1 cup shredded cheddar cheese |
sour cream or greek yogurt, for serving (optional) |
Directions:
1. Cook the rice as the label directs. Meanwhile, heat the olive oil in a medium saucepan over medium-high heat. Add the salsa and cumin and cook, stirring, until the salsa is soft, about 5 minutes. Add the black-eyed peas, plus the liquid from one of the cans and 1/4 cup water. Cook, stirring occasionally, until the beans are creamy and tender, about 12 minutes.
2. Fluff the rice with a fork and divide among bowls. Add the spinach and cilantro to the black-eyed pea mixture and stir until wilted, about 1 minute; spoon evenly over the rice. Top each serving with a few avocado slices, some cheese and more salsa. Serve with sour cream or Greek yogurt, if desired.
3. Per serving: Calories 542; Fat 22 g (Saturated 8 g); Cholesterol 30 mg; Sodium 527 mg; Carbohydrate 66 g; Fiber 11 g; Protein 21 g
4. Photograph by Antonis Achilleos
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