Tex Mex Rice & Black-Eyed Peas
Adapted from Food Network Magazine, November 2011 Issue
Serves 4



Ingredients
1 cup white rice
1 tablespoon extra-virgin olive oil
1 cup fresh salsa, plus more for topping
½ teaspoon ground cumin
2 14-ounce cans black-eyed peas (1 undrained; 1 drained and rinsed)
3 cups baby spinach
¼ cup chopped fresh cilantro
1 avocado, halved, pitted and sliced

Directions
1. 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 ¼ cup water. Cook, stirring occasionally, until the beans are creamy and tender, about 12 minutes.
2. 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.

The original recipe advised to serve with cheese and sour cream, but I thought - who needs it? I didn't - this meal was just fine, as is! PS - who knew I'd love black-eyed peas this much?