Texas Caviar Rice and Beans
This recipe comes straight from the July 2013 Southern Living, and is a really good recipe for a Meatless Monday, or if you want leftovers for a couple of lunches. David really liked this dish, which always helps :)
My very quick iPhone photos don't do the beauty of this dish justice, but here they are.
Start by mixing up a Texas Vinaigrette of olive oil, fresh lime juice, chopped fresh cilantro, hot sauce of your choice, minced garlic, chili powder, cumin, Kosher salt, and black pepper.
Then drain and rinse a can each of black-eyed peas and black beans. Place in a bowl (or a saucepan like I did) and add 1/3 c finely chopped roasted red bell peppers, and 1/4 c finely chopped poblano pepper (I skipped this). Add half of the vinaigrette and let sit for awhile (20 minutes or so).
Make up Basmati rice. I had brown Basmati so I followed the direction, but any rice would work well in this dish.
Heat the beans on the stovetop (the recipe suggests doing it in the bowl in the microwave - either way), then serve.
Options for serving with this rice and bean caviar:
Halved Grape Tomatoes
Thinly Sliced Celery
Thinly Sliced Green Onions
Pickled Jalapeño Peppers
Double click to print as a 5x7 recipe card.