This dish can be served anytime, as an appetizer or a main dish. Feel free to customize this Lone Star Favorite with any topping ie., guacamole, salsa or sour cream.

1 cup   of Basmati Rice prepared according instructions.

1          15 ounce can of Black Eye Peas

1          15 ounce can of Black Beans

1          Pint of Grape or Cherry Tomatoes

1          Large Pablano Pepper

2-3       Large Stalks of Celery

3          Green Onions

1          Jalapeno Pepper

1          Red Bell Pepper

Texas Vinaigrette

½         cup of Olive oil

¼          cup of fresh lime juice

1          tablespoon of Hot Sauce

½         teaspoon of Chile Powder

½         teaspoon of Ground Cumin

1          minced Garlic Clove

Whisk together, add salt and pepper to taste.

1          Package of Pepper Jack Cheese

Drain and rinse the Black Eye Peas and Black Beans and place in a large bowl.  Chop the red bell pepper, pablano and jalapeno peppers and add to bowl. Thinly slice the celery and green onions and add to bowl. Halve the tomatoes and add to the bowl. Add the Texas Vinaigrette and fold all ingredients together. Add the cooled prepared rice and fold together. Top with shredded pepper jack cheese. Garnish with cilantro leaves or parsley.