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.
- 1 c brown rice
- ¼ c brewed coffee
- 1 ¾ c water
- 2 Tbsp cider vinegar
- 2 Tbsp lime juice
- 2 tsp molasses
- 2 tsp Worcestershire sauce
- 2 tsp chili powder
- 1 tsp cumin
- 1 c cooked black-eyed peas (drained if using canned)
- 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.