Since I’m back in the classroom teaching full-time for the second year now (after 14 years of doing other things), I’m all about finding quick, easy and tasty recipes.
Unfortunately, I don’t have near the time to share recipes with y’all now that I’m working full-time. But I just had to take a few minutes tonight to share this one that I pulled out of a November 2011 Food Network Magazine. It has the tag of “Weeknight Cooking” and “Done in 30 minutes” and this time the tags really do apply! I made this dish tonight in no time at all. I was worried that the girls would not like it so I switched it on our menu. Brad was home tonight for dinner but will not be home on Wednesday. I didn’t want to attempt it just on the girls.
But I’m happy to say that Heather deemed it a “four smiley face meal”. So now I can add another meatless option to our meal planning! It reminded us of something from Chipotle or Qdoba but without all the spice.
Tex-Mex Rice and Black-eyed peas
Cook as label directs:
- 1 cup white rice
Meanwhile heat in a medium saucepan (2 qt) over medium-high heat for about 5 minutes to soften:
- 1 Tablespoon olive oil
- 1 cup fresh salsa (I used mild pico from HEB Grocery)
- 1/2 teaspoon ground cumin
- 1 can of black-eyed peas undrained
- 1 can of black-eyed peas which has been drained and rinsed
- 1/4 cup water
Cook, stirring occasionally, until the beans are creamy and tender- about 12-14 minutes. I put the lid on the saucepan while this was happening.
Fluff the rice and divide it among bowls.
To the black-eyed pea mixture add and stir until wilted: (about 1 minute)
- 4 cups of baby spinach
- 1/4 cup chopped fresh cilantro (I had a wee bit more than 1/4 cup)
Spoon the black-eyed pea mixture over the rice and top each serving with:
- Avocado slices
- Shredded cheddar cheese
- Sour Cream- if desired.