Tex-Mex Rice, Shrimp & Black-Eyed Peas... Quick, Delicious, AND Dairy Free

This weekend I picked up my November issue of Food Network Magazine and immediately tried out the “weeknight” meal, "Tex-Mex Rice and Black-Eyed Peas". Many times I feel these so called "weeknight" meals  take much longer than indicated but this one pleasantly surprised me.  I tinkered with it to give it a little more substance (such as adding some roasted shrimp) and to make I non-diary (of course) - it turned out to be not only quick but delicious!  This is also a great recipe to serve company with all the toppings in the center table so people can customize their own bowl.

Ingredients:

1 cup white rice

1 cup fresh salsa

1/2 teaspoon ground cumin

2 14-ounce cans black-eyed peas (1 undrained; 1 drained and rinsed)

3 cups baby spinach

1/4 cup chopped fresh cilantro

1 avocado, halved, pitted and sliced

½ pound of shrimp

1 lime

½ red onion, sliced thinly

Extra Virgin Olive Oil (EVOO)

Toppings:

Shredded Veggie Cheese

Tofutti Sour Cream

Lime (sliced)

Chopped Cilantro

Chopped Scallions

Hot sauce (I used and loved a few dashes of Tabasco Chipotle)

Directions

1)      Cook rice as directed on label (tip: I like to use chicken broth for some extra flavor)

2)      Peel shrimp (if needed) and toss with the juice of one lime and a ½ teaspoon of cumin.  Turn oven to broil and cook for 3 minutes until shrimp is just turns pink.

3)      While rice is cooking, heat a few turns of EVOO in a saucepan over medium-low heat and add the thinly sliced red onions.  Let cook until they’re translucent and starting to caramelize (about 10 minutes). 

4)      Turn up heat slightly, drizzle additional EVOO as needed and add salsa and cumin and stir.  Cook until the salsa is soft ( about five minutes or so).

5)      Add the two cans of black-eye peas (including the liquid from one) and ¼ cup water.  Cook, stir occasionally until the beans are creamy and tender – about 12 minutes.

6)      Add the spinach and cilantro to the black eyed pea mixture and stir until milted about 1 minute.  Add in cooked shrimp and stir together. 

7)      Fluff the rice and divide amongst the bowls.  Spoon the black eyed peas mixture over the rice.

8)   Top with sliced avocado and the toppings of your choice….  Veggie cheese, Tofutti sour cream, salsa, hot sauce (your choice), chopped cilantro, scallions, lime slices, etc.