Category: Main Course
Black-eyed Peas and Brown Rice - TastyPlanner.com
Chef: Kim Andjordan
Ingredients
4 cups cooked, cold, long-grain brown rice
4 cups water
1 onion, chopped
2 celery stalks, chopped
2 garlic cloves, minced
4 tsp freshly ground pepper
3 cups cooked black-eyed peas
1 butternut squash, about 1lb, peeled, seeded and cut into cubes
2 tsp hot pepper sauce
Instructions
Put rice in a large bowl. Gently separate the grains and break apart any lumps. In a large frying pan, bring the water, onion, celery, garlic and pepper to a boil, stirring frequently. Add the black-eyed peas and squash and return to a boil, again stirring frequently. Reduce to low, cover and simmer, stirring occasionally, until the peas and squash are tender and most of the water has evaporated, about 20 minutes. Add the rice, bell pepper and hot pepper sauce. Simmer, stirring and tossing frequently until heated through, about 5 minutes. To serve, trans- fer to a bowl.
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Recipe Comments
Great dish! I added more celery to the dish and added the bell pepper at the beginning (to cook down) instead. Just fyi: The bell pepper is not on the ingredients list. Luckily I had one in the fridge.
Just another idea: I still had a lot of this dish left over so I added some cooked, shredded chicken and chicken broth and turned it into a soup. Paired it with some sourdough bread and it was delicious! Brought it to a neighbor’s house and they loved it; everyone had two bowls each! Thanks for sharing this recipe!
