Tex-mex rice and black eyed peas

Ingredients

• •1 cup uncooked brown rice
• •1 tbsp extra-virgin olive oil
• •1 cup fresh salsa, plus more for topping
• •1/2 tsp ground cumin
• •2 14oz cans black-eyed peas, 1 undrained; 1 drained and rinsed
• •3 cup baby spinach
• •1/4 cup fresh cilantro, chopped
• •1 avocado, halved, pitted and sliced
• •1 cup shredded cheddar cheese
• •Sour cream or Greek yogurt, for serving (optional)

Steps

1. 1Cook the rice as the label directs. 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 one of the cans and 1/4 cup water. Cook, stirring occasionally, until the beans are creamy and tender, about 12 minutes.
2. 2Fluff 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 sour cream or Greek yogurt, if desired.