Tex-mex Rice and Black eyed Peas

Ingredients:

• 1 cup brown rice
• 1 tablespoon extra-virgin olive oil
• 1 cup fresh salsa, plus more for topping
• 1/2 teaspoon ground cumin
• 2 14-ounce cans black-eyed peas (1 undrained; 1 drained and rinsed)
• 3 cups baby spinach
• 1/4 cup chopped fresh cilantro
• 1 avocado, halved, pitted and sliced
• Tofutti vegan sour cream, topping
•  
• Directions:
• Cook rice per package directions.  Meanwhile, heat olive oil in medium saucepan over medium-high heat.  Add the salsa and cumin and cook, stirring, until salsa is soft, about 5 minutes.  Add the black-eyed peas, plus the liquid from one of the cans and an additional 1/4 cup water.  Cook, stirring occasionally, until the beans are creamy and tender, about 12 minutes.  
• Fluff rice with a fork and divide among bowls.  Add 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 avacado slices, salsa, and sour cream.
• Yield: 4 servings
  Recipe taken from: http://www.foodnetwork.com/recipes/food-network-kitchens/tex-mex-rice-and-black-eyed-peas-recipe/index.html