Southwestern Black Eyed Peas and Brown Rice Pilaf
Smoky, spicy, nutty, earthy, this Black Eyed Peas and Brown Rice Pilaf brings a southwestern flair to a rice pilaf side dish.
I was going to write about a bright and spring-y pasta salad today, but the temperatures have dipped again, leaving me pulling out the sweatshirts that were a little too eagerly pushed to the back of the closet and crossing my fingers that my little seedlings outside don't die.
So, we have a bit of a heartier dish today, with flavors that remind us of places that are probably having better luck with warm spring weather.
This pilaf is different.
Let me just start there.
A Southwestern Rice Pilaf With Black Eyed Peas
First, your rice is cooked in coffee, not just water.
I'll let that sink in for a minute.
I told you this was different.
The coffee adds a smoky flavor to the nutty brown rice.
Vinegar and lime juice give just a bit of a bright tang, while cumin and chili powder sit right down in there and spice things up.
And the black-eyed peas. Their earthy flavor mingles so well with the spices and dressing.
True, its unexpected, But, I bet you'll be going back for seconds.
Southwest Brown Rice Pilaf with Black Eyed Peas
Ingredients
- 1 c brown rice
- ¼ c brewed coffee
- 1 ¾ c water
- 2 tablespoon cider vinegar
- 2 tablespoon lime juice
- 2 teaspoon molasses
- 2 teaspoon Worcestershire sauce
- 2 teaspoon chili powder
- 1 teaspoon cumin
- 1 c cooked black-eyed peas (drained if using canned)
Instructions
- In a medium saucepan, mix rice, coffee, and water. Cover and heat until simmering. Reduce heat to low and simmer 30 min, until rice is tender.
- While rice is cooking , whisk together vinegar, lime juice, molasses, Worcestershire sauce, chili powder, and cumin in a small bowl.
- When rice is cooked, mix in peas and sauce. Heat mixture over medium heat until liquid is absorbed and peas are heated.
Sarah founded Curious in 2010 as a way to save her recipe creations and share culinary experiences. Her love for cultural cuisines was instilled early by her French Canadian Grandmother. Her experience in the kitchen and in recipe development comes from over 10 years working in professional kitchens. She has traveled extensively and enjoys bringing the flavors of her travels back to create easy-to-make recipes.
