Tex-Mex Rice and Black-Eyed Peas Recipe

Name: Tex-Mex Rice and Black-Eyed Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
Cook the rice as the label directs.
2
Meanwhile, heat the olive oil in a medium saucepan over medium-high heat.
3
Add the salsa and cumin and cook, stirring, until the salsa is soft, about 5 minutes.
4
Add the black-eyed peas, plus the liquid from one of the cans and 1/4 cup water.
5
Cook, stirring occasionally, until the beans are creamy and tender, about 12 minutes.
6
Fluff the rice with a fork and divide among bowls.
7
Add the spinach and cilantro to the black-eyed pea mixture and stir until wilted, about 1 minute; spoon evenly over the rice.
8
Top each serving with a few avocado slices, some cheese and more salsa.
9
Serve with sour cream or Greek yogurt, if desired.
10
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
11
Photograph by Antonis Achilleos

365

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 10 ingredients. The key ingredients include: 1 cup white rice, 1 tablespoon extra-virgin olive oil, 1 cup fresh salsa, plus more for topping, 1/2 teaspoon ground cumin, and more.

Yes, Tex-Mex Rice and Black-Eyed Peas falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tex-Mex Rice and Black-Eyed Peas

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