Southwest Brown Rice Pilaf with Black Eyed Peas
Smoky, spicy, nutty, earthy, this Black Eyed Peas and Brown Rice Pilaf brings a southwestern flair to a rice pilaf side dish.
Servings: 4 - 6 people
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.