Tex-Mex Rice and Black-Eyed Peas

  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 4 servings
  • Nutrition Info
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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)

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.

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