Ingredients

• 1 cup white rice
• 1 tablespoon extra-virgin olive oil
• 1 cup fresh salsa, plus more for topping
• 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
• 1 cup shredded cheddar cheese
• Sour cream or Greek yogurt, for serving (optional)

Instructions

1. Cook the rice as the label directs. Meanwhile, heat the olive oil in a medium saucepan over medium-high heat. Add the salsa and cumin and cook, stirring, until the salsa is soft, about 5 minutes. Add the black-eyed peas, plus the liquid from one of the cans and 1/4 cup water. Cook, stirring occasionally, until the beans are creamy and tender, about 12 minutes.
2. Fluff the rice with a fork and divide among bowls. Add the spinach and cilantro to the black-eyed pea mixture and stir until wilted, about 1 minute; spoon evenly over the rice. Top each serving with a few avocado slices, some cheese and more salsa. Serve with sour cream or Greek yogurt, if desired.
3. Photograph by Antonis Achilleos