Ingredients
4
4 servings
- •½ pound dried black-eyed peas, sorted and rinsed
- •3 cups water
- •½ teaspoon dried oregano
- •½ teaspoon dried thyme
- •1 bay leaf
- •½ cup long-grain brown rice
- •1 ½ tablespoons olive oil
- •1 cup diced onion
- •¾ cup diced celery
- •¾ cup diced yellow bell pepper
- •¾ cup diced red bell pepper
- •1 medium jalapeno pepper, seeded and minced
- •1 tablespoon minced garlic
- •½ (14 ounce) can chopped tomatoes
- •2 ½ tablespoons chopped fresh parsley
- •½ teaspoon salt
- •¼ teaspoon freshly ground black pepper
- •1 pinch cayenne pepper, or to taste
Instructions
- Bring water and black-eyed peas to a boil in a large pot. Remove pot from heat, cover, and let stand for 1 hour. Drain and rinse before using.
- Place black-eyed peas, water, oregano, thyme, and bay leaf in a large pot; bring to a boil. Cover, reduce heat to low, and simmer for 40 minutes. Add rice, cover, and simmer until the black-eyed peas and rice are tender, 30 to 40 minutes.
- Meanwhile, heat olive oil in a nonstick skillet over medium-high heat. Saute onion until lightly browned, 5 to 7 minutes. Add celery, bell peppers, and jalapeno; saute for an additional 5 minutes. Add garlic and saute for 2 minutes more.
- When the black-eyed peas are tender, add the sauteed vegetable mixture, tomatoes, parsley, salt, pepper, and cayenne pepper, and stir well to combine. Cover and set aside to allow the flavors to blend, 5 to 10 minutes. Taste and adjust seasonings, if needed.
Nutritional Facts
Per 4 servings
- Calories: 373
- Carbohydrate: 63g
- Fat: 7g
- Fiber: 10g
- Protein: 17g
- Sugar: 10g
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