1 tablespoon coconut oil
1 cup fresh salsa, plus more for topping
1/2 teaspoon ground cumin
2 14 -ounce cans black-eyed peas (1 undrained; 1 drained and rinsed)
3 cups baby spinach
1/4 cup chopped fresh cilantro
1 avocado, halved, pitted and sliced
1 cup shredded cheddar cheese
Sour cream or Greek yogurt, for serving (optional)
Cook the rice, meanwhile, heat the coconut oil in a medium saucepan over medium-high heat. Add the salsa and cumin and cook, stirring, until the salsa is soft, about 5 minutes. Add the black-eyed peas, plus the liquid from one of the cans and 1/4 cup water. Cook, stirring occasionally, until the beans are creamy and tender, about 12 minutes.
Fluff the rice with a fork and divide among bowls. Add the spinach and cilantro to the black-eyed pea mixture and stir until wilted, about 1 minute; spoon evenly over the rice. Top each serving with a few avocado slices, some cheese and more salsa. Serve with sour cream or Greek yogurt, if desired.