| Level: | Easy |
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 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)
Instructions
- 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 |
| Total Fat | 22 grams |
| Saturated Fat | 8 grams |
| Cholesterol | 30 milligrams |
| Sodium | 527 milligrams |
| Carbohydrates | 66 grams |
| Dietary Fiber | 11 grams |
| Protein | 21 grams |
Reviews
This is delicious and easy to make. I packed some in my lunch today and couldn’t wait to eat it.
Delicious!
I skipped the rice. Used fresh pico de gallo instead of salsa. and added red pepper flakes to start
Plated black eyed peas mixture over the bed of spinach
Topped with Queso Fresco cheese, and fresh tomato
Great dish for New Years Day!
I skipped the rice. Used fresh pico de gallo instead of salsa. and added red pepper flakes to start
Plated black eyed peas mixture over the bed of spinach
Topped with Queso Fresco cheese, and fresh tomato
Great dish for New Years Day!
It came out as a fairly uninteresting mash. Only one texture, and the flavors were rather muddled. Perhaps the bean mixture was overcooked? Might work as a filling for something, but alone, it’s just okay.
Delicious and quick!
This recipe was a HUGE hit in our house! I used dried beans, soaked and fully cooked. I also used a scoop of guacamole instead of the avocado slice. Hearty, filling, and meatless — we enjoyed it as the main dish on New Year’s Day.
I wasn’t expecting this to be as tasty as it was. I made it as a side dish, but it could definitely be a meal on its own. I left out the cilantro because my husband isn’t a fan, and I don’t think it took anything away from the dish.
I used fresh black eyed peas and didn’t know they needed to be cooked before using them in this recipe. I just let them boil a little longer than the 15 minutes and then added more water when I reheated them the next day. The flavor is excellent in this dish, I used canned salsa and it was tasty. I would recommend more spinach, but that’s my personal preference. Great, easy recipe!
Very tasty! I used brown rice, only one can of black-eyed peas, and kale instead of spinach. Maybe my boyfriend and I are rice and bean lightweights however, but this has made more than 4 servings for us- I’ll probably get 10 servings of about 1/2 cup each out of this recipe. I mixed in the rice and beans together so that may be why it’s so voluminous!
Quick and delicious….what more can I say? I followed the recipe w/o making any changes and it was so good. I added a dallop of greek yogurt on mine.
This was a great dish. My husband and I both loved it. I only had one can of black eyed peas and it turned out great. I added a little corn which was good too. Would recommend!