Black eyed pea salsa, black rice, and sweet potato fries

5 Oct

This is a standby dinner in our household. The black rice and the black eyed peas keep things interesting. Our garden is overflowing with cherry tomatoes right now and this is a delicious way to use them up.

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2 large sweet potatoes
2 cups black rice
2 cans black eyed peas
1 bunch cilantro
1 ripe avocado
1 carton cherry tomatoes
Cumin
Chili powder
2 red onion
6 cloves garlic

Preheat the oven to 450 degrees. First cut the sweet potatoes into large wedges. Sprinkle with minced garlic and chopped rosemary. Place in the oven. Rotate the fries every 10-15 minutes. Cook for 30 minutes. When tender turn the oven to broil and broil for 5-10 minutes or until crispy and golden but not burnt.

Meanwhile put the black rice on the stove to cook.

Chop up tomatoes, greens, garlic, and red onions. Saute the greens, garlic, and onions. Then add the tomatoes. Let it sit covered and simmer.

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Add the  beans. Spice with the cumin and chili powder.

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Meanwhile cut up the cilantro and avocado. Serve the black eyed pea salsa mixture on top of black rice with avocado slices and cilantro on the side. Heap on the sweet potato fries hot from the oven.

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