Tex-Mex Rice and Black-Eyed Peas

Name: Tex-Mex Rice and Black-Eyed Peas
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 1 avocado, halved, pitted and sliced; 710 milliliters baby spinach; 794 grams black-eyed peas (1 undrained; 1 drained and rinsed); 59 milliliters chopped fresh cilantro; 1 teaspoons ground cumin; 1 Tbsp extra-virgin olive oil; 237 milliliters fresh salsa, plus more for topping; 237 milliliters shredded cheddar cheese; 237 milliliters white rice

Tex-Mex Rice and Black-Eyed Peas is a gluten free and vegetarian main course. This recipe serves 4. This recipe covers 38% of your daily requirements of vitamins and minerals. One serving contains 649 calories, 28g of protein, and 22g of fat. Head to the store and pick up avocado, olive oil, rice, and a few other things to make it today. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert. From preparation to the plate, this recipe takes roughly 30 minutes.

Instructions

Cook the rice as the label directs. Meanwhile, heat the olive oil in a medium saucepan over medium-high heat.

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Olive Oil

Rice

Equipment you will use

Sauce Pan

Add the salsa and cumin and cook, stirring, until the salsa is soft, about 5 minutes.

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Cumin

Salsa

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.

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Beans

Water

Peas

Fluff the rice with a fork and divide among bowls.

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Rice

Equipment you will use

Bowl

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.

Ingredients you will need

Avocado Slices