Tex-Mex Rice with Black-Eyed Peas
INGREDIENTS:
1 cup white or brown rice
1 Tbsp oil
1 cup salsa
½ tsp ground cumin
2 - 14oz cans black-eyed peas or 28 oz dried
3 cups fresh spinach
¼ cup fresh cilantro
1 avocado
1 cup shredded cheddar cheese (omit for vegan)
*Use low fat cheese to reduce fat
INSTRUCTIONS:
Combine rice and 1½ cups of water in a small saucepan. Bring to boil. Reduce heat to medium-low and simmer for 15 minutes until tender.
Heat oil in a medium saucepan over medium-high heat. Add salsa and cumin and cook, stirring until salsa is soft (about 5 minutes).
Add black-eyed peas, plus liquid from one of the the cans and ¼ cup of water. Cook, stirring often, until the beans are creamy and tender (about 12 minutes).
Divide rice into 4 bowls.
Add spinach and cilantro to pea mixture and cook for 1 minute or until spinach is wilted.
Spoon mixture over the rice.
Cut avocado in half and take out the pit. Remove the avocado from peel and cut into slices.
Put slices of avocado on rice and peas. Spread cheese evenly over the bowls. Enjoy!
*If using dry black-eyed peas: bring peas to a boil in pot for 2 minutes.
NUTRITION INFO (4 Servings):
Calories: 540 Total Fat: 22 g Carbohydrate: 66 g Protein: 21 g Sodium: 610mg
