Ingredients
-
2 (30 ounce) cans black-eyed peas
-
1 (15 ounce) can coconut milk (I use lite)
-
1 -1 3/4 cup water
-
1 teaspoon salt
-
2 large tomatoes or 4 small tomatoes, cut into large dice
-
1/3 cup cilantro, chopped
-
1 lime
-
salt and pepper, to taste
-
1 1/2 cups cheddar cheese, grated
-
1/2 small red onions or 1/2 small white onion, chopped
-
2 ripe avocados, cut into large dice
-
1 1/2 cups rice (Jasmine is the best for this)
Instructions
- Heat oil in a pan, add rice and toast over medium heat, stirring, until the rice begins to turn a light golden brown.
- 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.
- 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.
- Dig in.