Black Eyed Peas With Coconut Rice And Avocado Salsa

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 3
• 2 (30 ounce) cans black-eyed peas
• 1 (15 ounce) can coconut milk (i use lite)
• 1 1/2 cups rice (jasmine is the best for this)
• 1 -1 3/4 cup water
• 1 teaspoon salt
• 2 ripe avocados, cut into large dice
• 2 large tomatoes or 4 small tomatoes, cut into large dice
• 1/2 small red onions or 1/2 small onion, chopped
• 1/3 cup cilantro, chopped
• 1 lime (optional)
• salt and pepper, to taste
• 1 1/2 cups cheddar cheese, grated

Recipe

• 1 heat oil in a pan, add rice and toast over medium heat, stirring, until the rice begins to turn a light golden brown.
• 2 add coconut milk, water and salt. you want twice the amount of liquid to rice. (2:1 ratio)
• 3 cover and cook until rice is done, about 20 minutes.
• 4 heat black eyed peas in a separate saucepan.
• 5 combine vegetables and cilantro to create a coarse salsa.
• 6 add lime juice, if using, and season with salt and pepper.
• 7 scoop some rice onto your plate, top with the black eyed peas, grated cheese and salsa.
• 8 dig in.