Spicy Rice W/Black-Eyed Peas

This hearty Spicy Rice with Black-Eyed Peas is a comforting and flavorful side dish that comes together in under 30 minutes. The combination of tender black-eyed peas and fluffy instant rice creates a satisfying texture, while the addition of whole tomatoes provides a rich, savory base. Aromatic spices like dried oregano, garlic, and a kick of ground red pepper elevate the simple ingredients into a robust meal component. It&# 226;ÂÂs perfect for pairing with grilled meats, fish, or as a standalone vegetarian option. The recipe uses convenient frozen or canned peas for ease, making it an ideal weeknight dinner staple that delivers big flavor with minimal effort.

Cooking Method: Boiling, Stewing

Cuisine: Global

Courses: Side Dishes

Difficulty: Beginner

Servings: 4

Calories: 198.9

Dietary: Gluten-free, Vegan, Vegetarian

Description

This hearty Spicy Rice with Black-Eyed Peas is a comforting and flavorful side dish that comes together in under 30 minutes. The combination of tender black-eyed peas and fluffy instant rice creates a satisfying texture, while the addition of whole tomatoes provides a rich, savory base. Aromatic spices like dried oregano, garlic, and a kick of ground red pepper elevate the simple ingredients into a robust meal component. It&# 226;ÂÂs perfect for pairing with grilled meats, fish, or as a standalone vegetarian option. The recipe uses convenient frozen or canned peas for ease, making it an ideal weeknight dinner staple that delivers big flavor with minimal effort.

Ingredients

1 package Frozen Black-eyed peas (10 ounces)
3/4 cup Uncooked instant rice
1/2 cup Chopped onion (about 1 medium)
1/4 cup Chopped red bell pepper
1 tablespoon Chopped fresh parsley
1 teaspoon Dried oregano
1/4 teaspoon Salt
1/8 teaspoon Ground red pepper (cayenne)
1 clove Garlic, finely chopped
1 can Whole tomatoes, undrained (16 ounces)

Directions

1
Cook the frozen black-eyed peas according to the package directions in a 10-inch nonstick skillet, then drain well.
2
Return the drained peas to the skillet and stir in the instant rice, chopped onion, red bell pepper, parsley, oregano, salt, ground red pepper, and garlic.
3
Add the undrained whole tomatoes to the skillet, using a spoon to break them up and mix with the other ingredients.
4
Increase the heat to bring the mixture to a boil, stirring occasionally.
5
Once boiling, reduce the heat to low, cover the skillet, and simmer for about 10 minutes, or until the liquid is almost absorbed and the rice is tender.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 198.9kcal

% Daily Value *
Total Fat 1.0g2%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 1232.7mg52%
Total Carbohydrate 39.0g13%
Dietary Fiber 9.9g40%
Sugars 11.6g
Protein 9.5g19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If using canned black-eyed peas instead of frozen, rinse and drain them thoroughly before adding to the skillet. Do not precook canned peas.

For a milder flavor, reduce the ground red pepper to a pinch or omit it entirely.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water to restore moisture.

Keywords: spicy rice, black eyed peas, quick side dish, vegan recipe, instant rice, tomato based, garlic oregano, cayenne pepper, healthy dinner, vegetarian, easy cooking, bean recipe, rice pilaf, weeknight meal, comfort food, spicy kick, one pan, budget friendly, gluten free, plant based

Read it online: https://www.chefs-mate.com/recipe/spicy-rice-w-black-eyed-peas/