Tex-Mex Rice and Black-Eyed Peas

Ingredients

• 1  avocado pitted halved sliced
• 3 cups baby spinach 
• 28 ounce black-eyed peas drained and rinsed undrained canned (1 ; 1 )
• 0.3 cup cilantro leaves fresh chopped
• 0.5 teaspoon ground cumin 
• 1 tablespoon olive oil extra-virgin
• 1 cup salsa fresh plus more for topping
• 1 cup cheddar cheese shredded
• 1 cup rice white

Equipment

• bowl
• sauce pan

Directions

1. Cook the rice as the label directs. Meanwhile, heat the olive oil in a medium saucepan over medium-high heat.
2. Add the salsa and cumin and cook, stirring, until the salsa is soft, about 5 minutes.
3. 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.
4. Fluff the rice with a fork and divide among bowls.
5. 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.
6. Serve with sour cream or Greek yogurt, if desired.
7. Photograph by Antonis Achilleos