Black Eyed Peas with Coconut Rice and Avocado Salsa
photo by Moor Driver
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
3-4
ingredients
- 2 (30 ounce) cans black-eyed peas
- 1 (15 ounce) can coconut milk (I use lite)
- 1 1⁄2 cups rice (Jasmine is the best for this)
- 1 - 1 3⁄4 cup water
- 1 teaspoon salt
- 2 ripe avocados, cut into large dice
- 2 large tomatoes or 4 small tomatoes, cut into large dice
- 1⁄2 small red onions or 1/2 small white onion, chopped
- 1⁄3 cup cilantro, chopped
- 1 lime (optional)
- salt and pepper, to taste
- 1 1⁄2 cups cheddar cheese, grated
directions
- Heat oil in a pan, add rice and toast over medium heat, stirring, until the rice begins to turn a light golden brown.
- Add coconut milk, water and salt. You want twice the amount of liquid to rice. (2:1 ratio)
- Cover and cook until rice is done, about 20 minutes.
- Heat black eyed peas in a separate saucepan.
- Combine vegetables and cilantro to create a coarse salsa.
- Add lime juice, if using, and season with salt and pepper.
- Scoop some rice onto your plate, top with the black eyed peas, grated cheese and salsa.
- Dig in.
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Reviews
-
This may seem like a slightly odd combination of flavors (it seemed odd to me before I tried it), but it was really good!! The combination of coconut rice and avocado salsa was really tasty, and all of the textures together were so delicious. I used the optional lime, and I don't think I'd ever leave it out...it added something extra to the flavor. I am pretty sure I never would have thought of this combo on my own, so thank you so much for posting it! I'll be making it again soon.
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RECIPE SUBMITTED BY
Modesto, California
Married 10 years
Marvelous toddler girl
Mini baby boy
Mid 30's
Mostly vegetarian
Minimal time to cook!