How To Make Black-Eyed Peas and Rice
Discover the many delectable ways you can serve rice with our risotto and rice recipes! Rice is a versatile kind of food that you can add to almost anything and it still tastes great. You can partner rice with meat, vegetables, or seafood and it will still hold up well. You can even turn it into a dessert pudding! There are so many ways to cook this ultimate filling comfort food. Find the perfect rice dish for you with our risotto and rice recipes.
Serves:
Ingredients
- 1 cup dried black-eyed peas, soaked overnight
- 1 cup long grain white rice
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 bell pepper, diced
- 2 celery stalks, chopped
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon thyme
- 1/2 teaspoon red pepper flakes
- 4 cups vegetable broth
- Salt and pepper to taste
Instructions
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In a large pot, heat the olive oil over medium heat. Add the onion, garlic, bell pepper, and celery. Cook until softened, about 5 minutes.
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Add the cumin, paprika, thyme, and red pepper flakes to the pot. Stir well to coat the vegetables in the spices.
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Drain and rinse the soaked black-eyed peas and add them to the pot. Stir to combine with the vegetables.
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Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for 25 minutes.
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Stir in the white rice and season with salt and pepper to taste. Cover and cook for an additional 20 minutes, or until the rice is tender and the liquid has been absorbed.
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Remove the pot from the heat and let it sit, covered, for 5 minutes before serving.
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Serve the black-eyed peas and rice hot as a main course.
Nutrition
- Calories : 290kcal
- Total Fat : 4g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 876mg
- Total Carbohydrates : 55g
- Dietary Fiber : 9g
- Sugar : 5g
- Protein : 10g
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