Monday, January 14, 2013

Tex-Mex Rice and Black Eyed Peas

This recipe is so easy, I can hardly really call it a recipe. It's more like, a bowl full of delicious things that happen to be warmed.

You may recognize this recipe from my New Years Resolution post. It's one of the many low-fat, low-cal, high-taste, and high-ease recipes that I recommended for newly blossoming cooks. But for those of you who are still skeptical of beginning your culinary journey, I figured a little step-by-step photo essay of the process could nudge you along.

This recipe comes from Food Network Magazine's Weeknight Dinners section, so you know it's quick and tasty.

To make this dish, grab these simple 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-oz cans black-eyed peas (1 undrained, 1 drained and rinsed)
1/4 cup water
3 cups baby spinach
1/4 cup chopped fresh cilantro
1 avocado, halved, pitted, and sliced
1 cup shredded cheese for topping (if desired)

Start by cooking your rice. You can use easy minute rice, but I preferred to whip out the rice cooker to make the good stuff.

Next, heat your olive oil in a medium-sized pan. Toss in the salsa and your cumin.

You'll want to heat the salsa, stirring every now and then, until it's smooth and soft.
Next, add in your two cans of peas. 

Drain and rinse the first one...

Then just dump the second one in the pan undrained, along with the 1/4 cup water.

Cook the mixture for 12 minutes or so, allowing the peas to get creamy and mushy.

Finally, add your spinach and cilantro to the pan. Cook for 1 minute until spinach is wilted.

The last part is just layering everything together.
Start with putting some rice in a bowl..

Scoop on some beans..

Then top off with some extra salsa and sliced avocado..

The final product is tasty and healthy, a great combination. AND SO EASY TO MAKE!

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