Spicy rice with black-eyed peas
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Uncooked instant rice |
| ¼ | cup | Chopped green bell pepper |
| 1 | tablespoon | Chopped fresh Oregano or 1 tsp dried Oregano |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Cayenne pepper |
| 1 | medium | Onion; chopped |
| 1 | Clove garlic; finely chopped | |
| 1 | can | (16 oz) stewed tomatoes; undrained |
| 1 | can | (15 - 16 oz) black-eyed peas; drained |
Directions
Source: Betty Crocker Easy One Dish Recipes Heat all ingredients to boiling in 10 inch skillet, breaking up tomatoes and stirring frequently; reduce heat. Cover and simmer about 10 minutes or until liquid is almost absorbed.
Servings: 4 Calories: 195 Fat: 1g Cholesterol: 0mg Sodium: 580mg Protein: 11 g Fiber: 13g
Posted to EAT-LF Digest by "Lisa Whittington" <esordliw@...> on Apr 5, 1998
Related recipes
- Black-eye peas and rice
- Blackeyed peas & rice
- Blackeyed peas and rice
- Hot & spicy black-eyed peas
- Hot and spicy black-eyed peas
- Southern black eyed peas w/rice and tomato
- Spicy black beans and rice
- Spicy black beans with bell peppers and rice
- Spicy black eyed pea soup
- Spicy black eyed peas
- Spicy black-eyed peas
- Spicy black-eyed peas (great cajan dish)
- Spicy blackeyed peas
- Spicy blackeyed peas #1
- Spicy hot black-eyed peas
- Spicy red beans & rice
- Spicy red beans and rice
- Spicy rice
- Spicy rice & beans
- Spicy rice and beans