Texas Caviar Rice & Beans

This was one of the dishes I made for my weekend with a bunch of girlfriends at the cabin this past weekend. We had planned meals that were easy to eat off of all weekend and this recipe sounded perfect. I had to use 3 serrano chile peppers since Lund's didn't have poblano peppers. It was a little too spicy but all in all it tasted really good. I didn't roast the peppers and it tasted just fine to me. I also have an aversion to pre-cooked rice pouches-I can't stand the taste, so I cooked up some dry basmati rice according to the pkg directions. When I make this again, which I definitely will, I plan to use only one chile pepper and I will make it into a salad. The recipe says to use the leftover dressing as a side but I poured mine over the rice and the rest of the ingredients to add more flavor and it definitely worked.

Texas Caviar Rice & Beans (4-6 servings) (Southern Living):

1 (15.8 oz) can black-eyed peas, drained and rinsed
1 (15 oz) can black beans, drained and rinsed
1/3 c finely chopped roasted red bell peppers
1/4 c finely chopped poblano pepper (here I used the 3 serrano chile peppers)
Texas Vinaigrette, divided
2 (8.8 oz) pouches fully cooked basmati rice
1 1/4 c halved grape tomatoes
1 c shredded pepper jack cheese
3/4 c loosely packed fresh cilantro leaves
2/3 c thinly sliced celery
1/3 c thinly sliced green onions
Tortilla Chips
Garnishes: Sliced pickled jalapeno peppers

*Texas Vinaigrette (1 cup): Whisk together 1/2 c olive oil; 1/4 c fresh lime juice; 2 tbsp chopped fresh cilantro; 1 tbsp hot sauce; 1 garlic clove, minced; 1/2 tsp chili powder and 1/2 tsp ground cumin. Add salt and pepper to taste.

Stir together the first 4 ingredients and 1/4 c Texas Vinaigrette in a microwave-safe glass bowl; let stand 20 minutes, stirring occasionally. Microwave at high 2 minutes or until thoroughly heated, stirring at 30-second intervals.

Heat rice according to pkg directions; fluff with a fork. On a large platter, layer the caviar as follows: celery, rice, tomatoes, bean mixture, cilantro, cheese and pickled jalapeno slices. Drizzle the dressing over the rice and other ingredients on the platter. Serve with tortilla chips.




Bean mixture soaking in marinade...






Enjoy!...