Recipe courtesy of Food Network Kitchen
Tex-Mex Rice and Black-Eyed Peas
Total:
30 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Total:
30 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Ingredients

Directions

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.

Photograph by Antonis Achilleos

IDEAS YOU'LL LOVE

Pigeon Peas and Rice

Recipe courtesy of Guy Fieri

Herbed Rice

Recipe courtesy of Trisha Yearwood

Parker's Split Pea Soup

Recipe courtesy of Ina Garten

Garlic Cilantro Lime Rice

Recipe courtesy of Ree Drummond

Saffron Basmati Rice

Recipe courtesy of Sunny Anderson

Healthy Cauliflower Rice

Recipe courtesy of Food Network Kitchen

Chicken and Wild Rice Casserole

Recipe courtesy of Trisha Yearwood

Pasta, Pancetta and Peas

Shrimp Fried Rice

Recipe courtesy of Sara Moulton

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Get Cooking