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Texas Caviar Rice and Beans

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Ingredients

  • Whisk together:
  • 1 15.8 oz can black-eyed peas, drained and rinsed
  • 1 15 oz can black beans, drained and rinsed
  • 1/3 cup finely chopped roasted red bell peppers
  • 1/4 cup finely chopped poblano pepper
  • Texas Vinaigrette, divided
  • 2 8.8 oz pouches fully cooked basmati rice
  • 1 1/4 cups halved grape tomatoes
  • 1 cup shredded pepper jack cheese
  • 3/4 cup loosely packed cilantro leaves
  • 2/3 cup thinly sliced celery
  • 1/3 cup thinly sliced green onions
  • Texas Vinaigrette
  • 1/2 cup olive oil
  • 1/4 cup fresh lime juice
  • 2 Tbsp chopped cilantro
  • 1 Tbsp hot sauce
  • 1 garlic clove minced
  • 1/2 tsp chili powder
  • 1/2 tsp cumin
  • Add Kosher salt and pepper to taste

Details

Preparation time 20mins
Cooking time 45mins

Preparation

Step 1

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.

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