Tex-Mex Rice and Beans

19 Jan
It feels like it’s vegetarian week here on the blog, but it’s not on purpose.  Not, not on purpose either though I guess.  We probably eat meat free meals at least once a week – it’s generally cheaper, sometimes healthier, and meat free meals just tend to be what I would throw together if I don’t have a protein in mind for the meal.  So without further ado, another meat-free meal…
I normally wouldn’t post a recipe which I followed almost exactly and for which my pictures did not turn out well, but this one was so good, that I really wanted to share it!   I found it in Food Network Magazine, and it is an absolutely simple but delicious meal. Here’s the original picture from Food Network, which puts mine to shame:
Photo from Food Network Mag
This meal is vegetarian, but you won’t even miss the meat (even Matt will vouch for this – he is all about meat, but he loved this!).  With a few small changes that I’ve noted below, this can be made even healthier (like substituting brown rice for white and Greek yogurt for sour cream).  We also added corn into the mix for an added serving of veggies.
Tex-Mex Rice and Beans originally from Food Network Mag
Yield: 4 servings, Time: 30 min.
  • 1 cup white rice (I used brown)
  • 1 tablespoon extra-virgin olive oil
  • 1 cup fresh salsa, plus more for topping (the kind in the refrigerated section)
  • 1/2 teaspoon ground cumin
  • 14 ounce cans black-eyed peas, undrained
  • 14 ounce can black beans, drained and rinsed
  • 3 cups baby spinach
  • 1/4 cup chopped fresh cilantro
  • 1 avocado, halved, pitted and sliced
  • 1 cup shredded cheddar cheese
  • Greek yogurt, for serving (this is the BEST substitute for sour cream!)

Cook the rice according to the package directions.

Meanwhile, heat the olive oil in a medium saucepan over medium-high heat. Add the salsa and cumin and cook, stirring, until the salsa is soft, about 5 minutes. Add the black-eyed peas (plus the liquid from the can) and black beans and 1/4 cup water. Cook, stirring occasionally, until the beans are creamy and tender, about 12 minutes.

Fluff the rice with a fork and divide among bowls. Add the spinach and cilantro to the black-eyed pea mixture and stir until wilted, about 1 minute; spoon evenly over the rice. Top each serving with a few avocado slices, some cheese and more salsa. Serve with Greek yogurt, if desired.

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One Response to “Tex-Mex Rice and Beans”

  1. Jennifer Cassidy January 26, 2012 at 11:42 pm #

    Made this tonight for 5 people (I know, I know- you’re not supposed to try a recipe that you’ve never made for a dinner party, but it was an impromptu occasion and I knew this would be delish and I had the extra ingredients!).

    It was soooooo yummy. I added some lime to both the beans and to the side of the dish for people to squeeze over and it popped the flavor (which was the perfect mix of spice and savory). I grilled some tortillas to have with it since we were all STARVING and it turned out to be the perfect meal.

    Totally making this again and will be a go to staple for dinners with friends!

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