Black Eyed Peas With Coconut Rice And Avocado Salsa

Name: Black Eyed Peas With Coconut Rice And Avocado Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (30 ounce) cans black-eyed peas; 1 (15 ounce) can coconut milk (I use lite); 1 1/2 cups rice (Jasmine is the best for this); 1 - 1 3/4 cup water; 1 teaspoon salt; 2 ripe avocados, cut into large dice; 2 large tomatoes or 4 small tomatoes, cut into large dice; 1/2 small red onions or 1/2 small white onion, chopped; 1/3 cup cilantro, chopped; 1 lime (optional); salt and pepper, to taste; 1 1/2 cups cheddar cheese, grated

Servings: persons

2 (30 ounce) cans black-eyed peas
1 (15 ounce) can coconut milk (I use lite)
1 1/2 cups rice (Jasmine is the best for this)
1 - 1 3/4 cup water
1 teaspoon salt
2 ripe avocados, cut into large dice
2 large tomatoes or 4 small tomatoes, cut into large dice
1/2 small red onions or 1/2 small white onion, chopped
1/3 cup cilantro, chopped
1 lime (optional)
salt and pepper, to taste
1 1/2 cups cheddar cheese, grated

1
Heat oil in a pan, add rice and toast over medium heat, stirring, until the rice begins to turn a light golden brown.
2
Add coconut milk, water and salt. You want twice the amount of liquid to rice. (2:1 ratio)
3
Cover and cook until rice is done, about 20 minutes.
4
Heat black eyed peas in a separate saucepan.
5
Combine vegetables and cilantro to create a coarse salsa.
6
Add lime juice, if using, and season with salt and pepper.
7
Scoop some rice onto your plate, top with the black eyed peas, grated cheese and salsa.
8
Dig in.

500

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 (30 ounce) cans black-eyed peas, 1 (15 ounce) can coconut milk (I use lite), 1 1/2 cups rice (Jasmine is the best for this), 1 - 1 3/4 cup water, and more.

Yes, Black Eyed Peas With Coconut Rice And Avocado Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!