Tex-Mex Black Eyed Peas

Ingredients:

1 1/2 cups dried black eyed peas, rinsed

1 Tbsp olive oil

1 cup chopped onion

2 cloves garlic, minced

1 1/2 cups rice (I used a mixture of brown rice and wild rice)

3 cups vegetable broth

1/2 tsp cumin

1/2 tsp salt

10 oz can Ro-tel (tomatoes and green chilies)

3 cups fresh spinach, coarsely chopped

Daiya dairy-free shredded cheddar cheese

Toppings: chopped cilantro, avocado slices, Tofutti dairy-free sour cream

Directions:

Bring a medium pot of water to a boil.  Add the dried peas and boil for 30 minutes, or until tender (as tender as canned black beans would be  You don't want them to have much of a bite to them, but you don't want them mushy, either.)  When peas are done cooking, drain and set aside.

In a deep medium skillet, heat olive oil at medium heat.  Add onions and cook until softened, about 3 minutes.  Stir in garlic, rice, broth, cumin, and salt.  Bring to a boil.  Reduce heat slightly and cover and cook for about 20 minutes (until rice has almost absorbed all of the liquid).  

Preheat oven to 350 degrees.  Scrape rice mixture into a large bowl.  Add peas, tomatoes, spinach, and a  handfull of shredded cheese.  Stir it all together and place into a 9 x 13 inch casserole dish.  Bake uncovered for 20 min.  Sprinkle another handfull of cheese on top and bake for an additional 10 minutes, just until cheese is melted.

Serve in bowls topped with sour cream, cilantro, and avocado slices.

Recipe adapted from: http://www.recipegirl.com/2011/12/29/tex-mex-black-eyed-pea-casserole/