Stewed Black Eyed Peas with Rice
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.
Equipment
- Cutting Board
- Chef Knife
- Saute Pan
- pot w/ lid
- Heat resistant spoon/spatula
Ingredients
- 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
Instructions
- 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!
Notes
The rice can be cooked ahead of time.
Nutrition
Calories: 193kcalCarbohydrates: 42gProtein: 4gFat: 1gSaturated Fat: 1gSodium: 141mgPotassium: 265mgFiber: 2gSugar: 3gVitamin A: 639IUVitamin C: 12mgCalcium: 54mgIron: 2mg
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