Creole Veggie Rice and Beans Recipe

Name: Creole Veggie Rice and Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅔ cup Arborio rice; 1 ⅓ cups frozen black-eyed peas (6 oz.); 1 cup peeled, cubed sweet potato; 2 small bell peppers (preferably 1 green and 1 red), cut into 1/2-inch strips; 8 fresh okra pods; 1 cup coarsely chopped mustard greens, tightly packed, plus 4 large leaves for garnish; 3 Tbs. olive oil; 3 Tbs. white wine vinegar; 1 Tbs. Creole mustard or any coarse-grain mustard; 1 Tbs. Creole seasoning, optional; 1 Tbs. light molasses

Servings: persons

⅔ cup Arborio rice
1 ⅓ cups frozen black-eyed peas (6 oz.)
1 cup peeled, cubed sweet potato
2 small bell peppers (preferably 1 green and 1 red), cut into 1/2-inch strips
8 fresh okra pods
1 cup coarsely chopped mustard greens, tightly packed, plus 4 large leaves for garnish
3 Tbs. olive oil
3 Tbs. white wine vinegar
1 Tbs. Creole mustard or any coarse-grain mustard
1 Tbs. Creole seasoning, optional
1 Tbs. light molasses

1
Coat grill basket or grill pan with cooking spray, and preheat over medium heat.
2
Place rice in saucepan, and cover with 1 inch water.
3
Bring to a boil.
4
Reduce heat to medium-low, and cook 7 minutes, stirring occasionally.
5
Add black-eyed peas and sweet potato, and cook 8 minutes more.
6
Drain, rinse with cold water, and drain again.
7
Transfer to large bowl.
8
Meanwhile, arrange bell pepper strips and okra in prepared grill basket or on grill pan.
9
Grill 6 to 8 minutes, or until slightly charred and tender, turning once.
10
Add grilled vegetables and chopped mustard greens to bowl with rice mixture.
11
Whisk together oil, vinegar, mustard, Creole seasoning (if using), and molasses in small bowl.
12
Season with salt and pepper, if desired, then stir into rice mixture.
13
Arrange 1 mustard green leaf on each plate.
14
Top with 11/2 cups rice and beans mixture.

969

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: ⅔ cup Arborio rice, 1 ⅓ cups frozen black-eyed peas (6 oz.), 1 cup peeled, cubed sweet potato, 2 small bell peppers (preferably 1 green and 1 red), cut into 1/2-inch strips, and more.

Yes, Creole Veggie Rice and Beans falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Creole Veggie Rice and Beans

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions