Here's a little twist on classic rice and beans. I made a sauce with chili powder and brown sugar for the black-eyed peas. It's super delicious and hearty. Feel free to add greens as well. (I was just too lazy). Hope you like it!
PS: I should be posting some more travel pictures and stories in the near future. :)
1 cup rice + 1 cup water + 1 cup vegetable broth
2 tbsp. olive oil, divided
1 clove garlic
1 (15oz.) can black-eyed peas, drained and rinsed
2 tomatoes, diced
1/2 yellow onion, diced
2 tsp. cilantro
1 tsp. brown sugar
Salt, to taste
Black pepper, to taste
Dash of cayenne pepper
Dash of chili powder
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2. While the rice is cooking, add the tomatoes, onions, garlic, cilantro, salt, pepper, cayenne, and 1/2 tbsp. olive oil to a small bowl. Toss to coat. Set aside.
3. Drain and rinse the black-eyed peas. Add the beans, salt, pepper, chili powder, brown sugar, and 1/2 tbsp. of the olive oil to a saucepan. Heat on medium heat until the beans are heated through and a sauce has formed and thickened, about 10 minutes.
4. Once the rice is cooked, add 1 tbsp. of the olive oil, salt, pepper, and parsley. Toss to coat.
5. Add all of the ingredients to bowls, in whatever order you want, and enjoy.