Texas Caviar Rice and Beans
By veranda2
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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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