Description
A hearty dish made with black-eyed peas and rice, seasoned with spices for a flavorful meal.
Ingredients
Scale
- 1 cup dried black-eyed peas (or 1 can, drained)
- 1 cup long-grain rice (white or brown)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 2 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- In a large pot over medium heat, add olive oil. Sauté diced onion until translucent, about 5 minutes.
- Add minced garlic and cook for another minute.
- Stir in cumin, paprika, salt, and pepper; cook for an additional minute to release flavors.
- Add soaked (or canned) black-eyed peas and stir to combine.
- Pour in vegetable broth, scraping any bits from the bottom of the pot. Bring to a boil, then reduce heat to low.
- Gently fold in long-grain rice, cover tightly with a lid, and simmer for about 20 minutes or until the rice is fluffy and liquid is absorbed.
- Fluff with a fork before serving hot. Garnish with fresh herbs if desired.
Notes
- This dish can be served as a main course or side dish.
- Fresh herbs such as parsley or cilantro can enhance the flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 1g
- Sodium: 500mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg