Photo: Hector Sanchez; Stylist: Lydia Degaris Pursell

Texas Caviar Rice and Beans

Turn a Lone Star State appetizer into a simple weeknight main dish. Customize with any topping, such as guacamole, salsa, or a dollop of sour cream.

Southern Living JULY 2013

  • Yield: Makes 4 to 6 servings
  • Hands-on: 20 Minutes
  • Total: 45 Minutes


  • 1 (15.8-oz.) can black-eyed peas, drained and rinsed
  • 1 (15-oz.) can black beans, drained and rinsed
  • 1/3 cup finely chopped roasted red bell peppers
  • 1/4 cup finely chopped poblano pepper
  • Texas Vinaigrette, divided
  • 2 (8.8-oz.) pouches fully cooked basmati rice
  • 1 1/4 cups halved grape tomatoes
  • 1 cup (4 oz.) shredded pepper Jack cheese
  • 3/4 cup loosely packed fresh cilantro leaves
  • 2/3 cup thinly sliced celery
  • 1/3 cup thinly sliced green onions
  • Tortilla chips
  • Garnish: sliced pickled jalapeño peppers


1. Stir together first 4 ingredients and 1/4 cup 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.

2. Heat rice according to package directions; fluff with a fork. Divide bean mixture, rice, tomatoes, and next 4 ingredients among 4 to 6 individual plates. Serve with tortilla chips and remaining vinaigrette.

Note: We tested with Tasty Bite Basmati Rice.


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Texas Caviar Rice and Beans Recipe