1 tablespoon olive oil
2 ripe roma tomatoes, finely diced
1/2 small yellow onion, finely dieced
1/2 cup cilantro, freshly chopped
1/2 jalapeno pepper, seeds removed and finely minced
2 cups cooked blackeyed peas
2 cups cooked brown rice (preferably cooked in vegetable broth)
sea salt and black pepper, to taste
1/2 fresh lime
1. Place olive oil in a large skillet on medium high on the stove top.
2. Add the pico de gallo mixture (tomato, onion, cilantro, and jalapeno) and saute for 5 minutes, until onion and jalapeno are slightly soft.
3. Fold in the blackeyed peas and cooked brown rice and stir together to incorporate. Add salt, pepper and squeeze in the fresh lime juice to taste.
4. Cook an additional 10 minutes, stirring gently every now and then. Serve hot.
You can substitute premade pico de gallo for the fresh tomato, onion, pepper and cilantro for a quick preparation.
Source of recipe: I was inspired to whip this together after I made a batch of fresh pico de gallo salsa for snacking. This is a great way to utilize leftover salsa, beans, rice and veggies too.