TEX-MEX RICE AND BLACK-EYED PEAS
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- 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.
- 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 : Calories 542, Fat 22 grams, SaturatedFat 8 grams, Cholesterol 30 milligrams, Sodium 527 milligrams, Carbohydrate 66 grams, Fiber 11 grams, Protein 21 grams
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- Bring a medium pot of water to boil. Add the dried peas and boil for 30 minutes, or until tender (as tender as a canned bean would be). You don't want them to have much of a bite to them, but you don't want them mushy either. Drain the beans when you've got them where you want them.
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- Soak the Black Eyed Peas in boiling hot water, which is about 2 inches more than the Beans or about 3 cups of boiling water for 1 hour and keep aside covered.After One Hour, wash the Black Eyed Peas drain the water and using a colander.Preheat the oven to 350F and grease a 9"x7" baking dish or any similar sized Casserole dish with cooking spray or oil.
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- Heat olive oil in a deep dish skillet. Add the chopped Onions. As the Onions, Shimmers add the Roasted Garlic cloves, and the Rice. Sprinkle some Cayenne Pepper, Ground Cumin, Salt, and Ground Black Pepper, and mix well.Saute the rice over medium to low heat. Once the Rice shimmers, add 2 cups of broth and cover cook over a low flame until the rice absorbs all the water for about 12 minutes. (Or until the Rice has absorbed almost all of the broth). The cooking time might vary depending on the rice you're using. Stir and take the skillet off the heat.
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