Ingredients
12
12 servings
- •1 tablespoon olive oil
- •1 large onion, chopped
- •4 cloves garlic, minced
- •1 (10 ounce) package frozen bell pepper strips
- •black pepper to taste
- •1 cup sweet white corn
- •1 (16 ounce) jar medium-hot salsa
- •1 teaspoon chili powder
- •2 (15 ounce) cans no-salt-added black beans, drained
- •1 (15 ounce) can black-eyed peas, rinsed and drained
- •1 (10.5 ounce) can chicken stock
- •1 cube chicken bouillon
- •3 cups water
- •½ cup uncooked long grain rice
Instructions
- Heat the olive oil in a deep pot over medium-high heat. Stir in the onion, garlic, and bell peppers; cook until onions are transparent and peppers are soft, about 10 minutes. Season to taste with black pepper. Stir in the corn, salsa, chili powder, black beans, black-eyed peas, chicken stock, chicken bouillon cube, water, and rice. Bring to a boil, then reduce heat to medium and simmer at least 30 minutes until the rice is tender.
Nutritional Facts
Per 12 servings
- Calories: 156
- Carbohydrate: 29g
- Fat: 2g
- Fiber: 6g
- Protein: 8g
- Sugar: 2g
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