Pennsy Black Eyed Peas and Rice Recipe

Name: Pennsy Black Eyed Peas and Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dried black-eyed peas; ½ cup yellow onion; 1 bay leaf; ½ teaspoon red pepper flakes; 3 garlic cloves; 1 ½ cups water; 2 cups texmati and wild rice; 14 12 ounces Italian tomatoes, diced; 1 tomatoes, chopped; 1 cup sugar snap pea, fresh; pepper, to taste; fat-free cheddar cheese, grated or soy cheese

Servings: persons

1 cup dried black-eyed peas
½ cup yellow onion
1 bay leaf
½ teaspoon red pepper flakes
3 garlic cloves
1 ½ cups water
2 cups texmati and wild rice
14 12 ounces Italian tomatoes, diced
1 tomatoes, chopped
1 cup sugar snap pea, fresh
pepper, to taste
fat-free cheddar cheese, grated or soy cheese

1
Soak the peas or quick soak.
2
Cook the black eyed peas to the rice, NOT including the rice which is the second step for approx one hour.
3
Adjust the water if needed to keep the peas covered.
4
Drain, remove the bay leaf.
5
Set aside.
6
Cook the rice according to package directions.
7
Then combine the peas with them and mix gently.
8
add the rest of the ingredients except the cheese.
9
Salt and pepper to taste.
10
Simmer for until the peas are done or cook them first and add and then simmer 10 to 15 minutes.
11
Serve hot with cheese on top.
12
Note: If you eat meat add a bit of pork or ham.

767

kcal

Calories

Fat

174

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 1 cup dried black-eyed peas, ½ cup yellow onion, 1 bay leaf, ½ teaspoon red pepper flakes, and more.

Yes, Pennsy Black Eyed Peas and Rice falls under the General 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.

Pennsy Black Eyed Peas and Rice

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