Texas Caviar Rice and Beans

Texas Caviar Rice and Beans

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    15.8 oz can black-eyed peas, drained and rinsed

  • 1

    15 oz can black beans, drained and rinsed

  • cup finely chopped roasted red bell peppers

  • ¼

    cup finely chopped poblano pepper

  • Texas Vinaigrette, divided

  • 2

    8.8 oz pouches fully cooked basmati rice

  • cups halved grape tomatoes

  • 1

    cup shredded pepper jack cheese

  • ¾

    cup loosely packed cilantro leaves

  • cup thinly sliced celery

  • cup thinly sliced green onions

  • Texas Vinaigrette

  • Whisk together:

  • ½

    cup olive oil

  • ¼

    cup fresh lime juice

  • 2

    Tbsp chopped cilantro

  • 1

    Tbsp hot sauce

  • 1

    garlic clove minced

  • ½

    tsp chili powder

  • ½

    tsp cumin

  • Add Kosher salt and pepper to taste

Directions

Stir together first 4 ingredients and 1/4 cup Texas Vinaigrette in a microwave-safe glass bowl; let stand 20 minutes, stirring occasionally. Microwave at High 2 minutes or until heated, stirring at 30 second intervals. Heat rice according to package directions and fluff. Divide bean mixture, rice, tomatoes, and next 4 ingredients among 4-6 plates. Serve with tortilla chips and remaining vinaigrette.


Nutrition

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