Tex-mex rice and black eyed peas

Tex-mex rice and black eyed peas

Ingredients
1 cup uncooked brown rice
1 tbsp extra-virgin olive oil
1/2 tsp ground cumin
2 14oz cans black-eyed peas, 1 undrained; 1 drained and rinsed
3 cup baby spinach
1/4 cup fresh cilantro, chopped
1 avocado, halved, pitted and sliced
1 cup shredded cheddar cheese
Sour cream or Greek yogurt, for serving (optional)

Instructions:

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.

Nutrition Facts

Serving Size:4

 

Amount Per Serving
Calories
2168
Total Fat
88
Saturated Fat
32
Total Carbohydrate
264
Dietary Fiber
44
Sugars
32
Protein
84
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