Black Eyed Peas with Coconut Rice and Avocado Salsa

By Bostoncook

Ingredients

• 2 cans black eyed peas (30 oz)
• 1 can coconut milk
• 1 1/2 cups rice
• 1 cup water (1 to 1 3/4)
• 1 tsp salt
• 2 avocados, diced
• 2 large tomatoes, diced
• 1/2 small red onion, chopped
• 1/3 cup cilantro, chopped
• 1 lime, optional
• Salt and pepper
• 1 1/2 cups cheddar cheese

Details

Servings 3

Preparation

Step 1

1. Heat oil in a pan, add rice and toast over medium heat, stirring, until the rice begins to turn a light golden brown.

2. 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.

3. 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.

Notes: This was great. Would likely have been better during summer with fresh tomatoes, but still very good. Used light coconut milk and light cheddar cheese. Peas (canned) smelled funny - not sure if they're supposed to. Next time would use another kind of bean.