Black Eyed Peas With Coconut Rice And Avocado Salsa Recipe

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.

No additional tips available.

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

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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.

Black Eyed Peas With Coconut Rice And Avocado Salsa

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