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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. 

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 4 - 6 people
Course: Side Dish
Cuisine: American

Ingredients

  • 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)

Instructions

    Cup of Yum
  1. 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.
  2. While rice is cooking , whisk together vinegar, lime juice, molasses, Worcestershire sauce, chili powder, and cumin in a small bowl.
  3. When rice is cooked, mix in peas and sauce. Heat mixture over medium heat until liquid is absorbed and peas are heated.