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Black Eyed Peas With Coconut Rice And

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Ingredients

Adjust Servings:
2 30 ounce cans black-eyed peas
1 15 ounce can coconut milk 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 white onion, chopped
1/3 cup cilantro, chopped
1 lime optional

Nutritional information

1535.9
Calories
652 g
Calories From Fat
72.5 g
Total Fat
42.6 g
Saturated Fat
59.3 mg
Cholesterol
2860 mg
Sodium
176.7 g
Carbs
30.8 g
Dietary Fiber
4.9 g
Sugars
54.2 g
Protein
926 g
Serving Size

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Black Eyed Peas With Coconut Rice And

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    Cuisine:

    This may seem like a slightly odd combination of flavors it seemed odd to me before I tried it, but it was really good!! The combination of coconut rice and avocado salsa was really tasty, and all of the textures together were so delicious. used the optional lime, and I don't think I'd ever leave it out...it added something extra to the flavor. I am pretty sure I never would have thought of this combo on my own, so thank you so much for posting it! I'll be making it again soon.

    • 60 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Black Eyed Peas with Coconut Rice and Avocado Salsa, Give it a shot! One of our very favorite household staples for years. Great flavors come together to become more than the sum of it’s parts! I’d never tried black eyed peas before eating this. Their earthy flavor is perfect when combined with these other ingredients. An easy to throw together, casual weeknight meal that needs no other accompaniment., This may seem like a slightly odd combination of flavors it seemed odd to me before I tried it, but it was really good!! The combination of coconut rice and avocado salsa was really tasty, and all of the textures together were so delicious. used the optional lime, and I don’t think I’d ever leave it out…it added something extra to the flavor. I am pretty sure I never would have thought of this combo on my own, so thank you so much for posting it! I’ll be making it again soon., Excellent blending of different textures and tastes. I didn’t have any tomatoes so used some chopped turnip instead. It was great! I also made the beans from scratch, didn;t used canned ones.


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    Steps

    1
    Done

    Heat Oil in a Pan, Add Rice and Toast Over Medium Heat, Stirring, Until the Rice Begins to Turn a Light Golden Brown.

    2
    Done

    Add Coconut Milk, Water and Salt. You Want Twice the Amount of Liquid to Rice. 2:1 Ratio

    3
    Done

    Cover and Cook Until Rice Is Done, About 20 Minutes.

    4
    Done

    Heat Black Eyed Peas in a Separate Saucepan.

    5
    Done

    Combine Vegetables and Cilantro to Create a Coarse Salsa.

    6
    Done

    Add Lime Juice, If Using, and Season With Salt and Pepper.

    7
    Done

    Scoop Some Rice Onto Your Plate, Top With the Black Eyed Peas, Grated Cheese and Salsa.

    8
    Done

    Dig In.

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    Isabella Brown

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