Texas Caviar Rice and Beans |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Turn a Lone Star State appetizer into a simple weeknight main dish. Customize with any topping, such as guacamole, salsa, or a dollop of sour cream. Ingredients:
1 (15.8-oz.) can black-eyed peas, drained and rinsed |
1 (15-oz.) can black beans, drained and rinsed |
1/3 cup finely chopped roasted red bell peppers |
1/4 cup finely chopped poblano pepper |
texas vinaigrette, divided |
2 (8.8-oz.) pouches fully cooked basmati rice |
1 1/4 cups halved grape tomatoes |
1 cup (4 oz.) shredded pepper jack cheese |
3/4 cup loosely packed fresh cilantro leaves |
2/3 cup thinly sliced celery |
1/3 cup thinly sliced green onions |
tortilla chips |
garnish: sliced pickled jalapeño peppers |
Directions:
1. Stir together first 4 ingredients and 1/4 cup Texas Vinaigrette in a microwave-safe glass bowl; let stand 20 minutes, stirring occasionally. Microwave at HIGH 2 minutes or until thoroughly heated, stirring at 30-second intervals.
2. Heat rice according to package directions; fluff with a fork. Divide bean mixture, rice, tomatoes, and next 4 ingredients among 4 to 6 individual plates. Serve with tortilla chips and remaining vinaigrette.
3. Note: We tested with Tasty Bite Basmati Rice.
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