Black Eyed Peas with Coconut Rice and Avocado Salsa
Transform your dinner table with this vibrant Black Eyed Peas with Coconut Rice and Avocado Salsa recipe—a delightful fusion of creamy, tangy, and smoky flavors. Perfectly tender black-eyed peas are simmered with smoky paprika, cumin, and aromatic garlic, then paired with rich, fragrant coconut jasmine rice that melts in your mouth. The dish is elevated with a refreshing avocado salsa, bursting with the brightness of lime, cherry tomatoes, and fresh cilantro. This hearty, plant-based meal is as easy to prepare as it is stunning to serve, making it ideal for weeknight dinners or impressing guests. Ready in just an hour, this recipe is naturally gluten-free, dairy-free, and loaded with flavor!
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Recipe Information
Ingredients
- 2 cups Black-eyed peas (dried or canned)
- 1 medium Onion (finely chopped)
- 3 large Garlic cloves (minced)
- 2 tablespoons Olive oil
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 4 cups Vegetable broth
- 1 can (14 oz) Coconut milk (full-fat)
- 2 cups Jasmine rice
- 2 teaspoons Salt
- 2 large Avocado (diced)
- 1 cup Cherry tomatoes (quartered)
- 1 small Red onion (finely diced)
- 1 medium Lime (juiced)
- 1 bunch Fresh cilantro (chopped)
- 1 teaspoon Black pepper
Instructions
If using dried black-eyed peas, soak them in water overnight or for at least 8 hours. Drain and rinse before cooking. If using canned peas, drain and rinse thoroughly.
In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
Add the minced garlic, smoked paprika, and ground cumin to the pot. Cook for 1-2 minutes until fragrant.
Add the soaked black-eyed peas (or canned peas) and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 25-30 minutes (or until the peas are tender). Season with 1 teaspoon of salt.
In a separate pot, add jasmine rice, coconut milk, 1 cup of water, and 1 teaspoon of salt. Stir and bring to a gentle boil. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes or until the rice is tender and all the liquid is absorbed.
While the rice and peas are cooking, prepare the avocado salsa. In a medium bowl, combine diced avocado, quartered cherry tomatoes, finely diced red onion, lime juice, and chopped cilantro. Add a pinch of salt and black pepper to taste. Gently mix and set aside.
Once everything is cooked, fluff the coconut rice with a fork. Serve the rice as the base, topped with the black-eyed peas and a generous spoonful of avocado salsa.
Garnish with additional cilantro if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
877 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.0 g | 67% | |
| Saturated Fat | 25.6 g | 128% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1808 mg | 79% | |
| Total Carbohydrate | 91.6 g | 33% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 14.0 g | ||
| Protein | 21.0 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 149 mg | 11% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1883 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
