Stewed Black Eyed Peas with Rice

Stewed Black Eyed Peas with Rice

Two Chef Mission
This is the perfect pantry staple to have around when you need a simple, delicious meal in a hurry. The rice and black eyed peas are a complete protein, while hearty sauteed veggies help round out the meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American, Southern
Servings 2 people
Calories 193 kcal


  • Cutting Board
  • Chef Knife
  • Saute Pan
  • pot w/ lid
  • Heat resistant spoon/spatula


  • 1/2 can Black Eyed Peas
  • 1/2 cup Rice steamed
  • 1/4 each Onion diced
  • 1 stalk Celery diced
  • 1 each Carrot peeled, diced
  • 1 clove Garlic minced
  • 6 oz Diced Tomatoes
  • 1/2 each Lemon juice, zest
  • 1/2 tsp Paprika
  • 1/2 Tbsp Thyme
  • Olive Oil as needed
  • Salt as needed
  • Pepper as needed


  • Heat a saute pan and add in a bit of oil. Add in the onion, celery and carrot. Season with salt, pepper, thyme and paprika. Cook 2-3 minutes. Stir in the black eyed peas, diced tomatoes, lemon zest and juice. Bring to a simmer, lower the heat and cook 7-10 minutes. Adjust seasoning and remove from heat.
  • Cook rice to serve the peas on top of.
  • Serve & Enjoy!


The rice can be cooked ahead of time.


Calories: 193kcalCarbohydrates: 42gProtein: 4gFat: 1gSaturated Fat: 1gSodium: 141mgPotassium: 265mgFiber: 2gSugar: 3gVitamin A: 639IUVitamin C: 12mgCalcium: 54mgIron: 2mg
Keyword beans, fall, Recipes, Simple Recipes, vegetables, Vegetatarian
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