BAHAMIAN PEAS AND RICE
Provided by Sunny Anderson
Categories side-dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- In a large saucepan or Dutch oven over medium-high heat, combine the oil, bacon, onion, bell pepper, celery, thyme leaves, a pinch of salt, and a few grinds of pepper. Cook, stirring, until the bacon is crisped and the onion is tender and fragrant, about 10 minutes.
- Add the garlic and rice and toast the rice until it has a nutty, popcorn-like scent, about 10 minutes more.
- Stir in the peas, tomatoes, tomato sauce, Worcestershire, habanero pepper, and 3 cups water. Bring the pot to a boil, and then reduce to a low simmer and cover. Cook until the rice absorbs the liquid, 35 to 40 minutes. Try to avoid lifting the lid until the 30-minute mark, as the steam helps cook the rice.
- Serve warm.
SOUTHERN PEAS AND RICE
Nothing beats good old-fashioned comfort food, and this one is wonderful on a cold day. Hot sauce adds a little zip to the black-eyed peas in the quick skillet side. -Amber Zurbrugg, Alliance, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a small nonstick skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 teaspoon drippings., Add spinach to drippings in skillet; cook for 3-4 minutes or until tender. Stir in the peas, rice, Parmesan cheese, salt, hot pepper sauce and bacon. Cook 5 minutes longer or until heated through. Sprinkle with cheddar cheese.
Nutrition Facts : Calories 257 calories, Fat 9g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 820mg sodium, Carbohydrate 29g carbohydrate (0 sugars, Fiber 4g fiber), Protein 14g protein. Diabetic Exchanges
PIGEON PEAS AND RICE
Provided by Guy Fieri Bio & Top Recipes
Categories side-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Place a large Dutch oven over medium heat and add the oil and bacon. Cook, stirring, until the bacon is crispy and golden and the fat has rendered, 4 to 5 minutes. Add the onions, green peppers, red peppers, rice and salt; cook, stirring, for 5 minutes, until the onion is soft and the rice is lightly toasted. Add the tomato paste and cook for 2 to 3 minutes, stirring. Add the oregano, cumin, pigeon peas, tomatoes, chicken stock and 1 cup water. Bring to a boil, then reduce the heat to a simmer. Cover with a lid and cook until the rice is tender, 25 to 30 minutes.
- Remove the lid and fluff the rice with a fork. Garnish with cilantro and scallions.
CREOLE BLACK-EYED PEAS AND RICE
An easy spicy dish. Adjust the spices to your needs - less Creole Seasoning if you like it mild, add chili powder or cayenne pepper for more kick! This is also good with salsa on top. You can substitute 1/2 pound dried black-eyed peas, cooked for the canned black-eyed peas if you wish.
Provided by Sola
Categories Side Dish Rice Side Dish Recipes
Time 55m
Yield 6
Number Of Ingredients 9
Steps:
- Crumble the ground beef into a deep skillet or large saucepan over medium-high heat. Add the onions and green pepper. Cook and stir until beef is evenly browned. Drain the grease.
- Add the rice and water to the pan, and season with Creole seasoning, pepper, and garlic powder. Bring to a boil, then cover and reduce heat to low. Simmer for 30 minutes, until the water is absorbed. About halfway through cooking the rice, stir in the black-eyed peas.
Nutrition Facts : Calories 387.6 calories, Carbohydrate 48.7 g, Cholesterol 49.6 mg, Fat 10.4 g, Fiber 6.2 g, Protein 24.1 g, SaturatedFat 3.9 g, Sodium 720.7 mg, Sugar 1.7 g
BLACK EYED PEAS WITH RICE
This is a nice southern dish that you can use as a side dish or as main course. Smoked sausage or bacon can be used in place of the hamhocks if you so desire. Serve the beans and meat over rice. This is known as Southern Caviar and is eaten on New Year's Day. The black-eyed peas represent luck and the cabbage represents money. You can use fresh, frozen, or canned black-eyed peas in place of the dried beans, which shortens the cooking time for a quicker version of this recipe.
Provided by southern chef in lo
Categories Pork
Time 3h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Wash the peas; place in large pot. Cover with water. Bring to boil. Once it reaches a boil, remove from heat, cover and let sit for 1 hour. After the 1 hour is up, drain the peas and set aside.
- Add oil to pot; sauté the ham hock, onion, and celery until tender.
- Add the garlic and sauté 2 minutes more.
- Add peas cover with water about 1 to 11/2 inch over peas.
- Add pepper, parsley, and about 1 teaspoon of salt to start with.
- Bring to boil; stir, reduce heat and simmer about 2 hours, or until peas are tender. Keep checking every once in a while to see if more water is needed, and taste to see if more salt is needed.
- Stir occasionally.
- Water will turn into a gravy; serve over rice.
Nutrition Facts : Calories 81.8, Fat 3.7, SaturatedFat 0.6, Sodium 174.8, Carbohydrate 9.6, Fiber 2.3, Sugar 0.7, Protein 3
SOUTHERN STYLE BLACK-EYED PEAS & RICE
A variation on a southern specialty called Hopping John. Serve as a side. Great for BBQ season. From Land-O-Lake Cookbook.
Provided by daisygrl64
Categories Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- have cooked black-eyed peas and rice ready.
- in 2 qt saucepan melt butter, stir in spinach and bacon, cook over med heat stirring occasionally until spinach is tender.
- stir in black-eyed peas, rice and remaining ingredients (except cheddar cheese).
- continue cooking stirring occasionally until heated through.
- just before serving stir in cheddar cheese.
- *10 oz pkg frozen chopped spinach, thawed and drained can be substituted for 4 cups fresh spinach.
Nutrition Facts : Calories 598.3, Fat 32.9, SaturatedFat 17.4, Cholesterol 77.8, Sodium 1167.5, Carbohydrate 55, Fiber 5.2, Sugar 0.4, Protein 20.6
BLACK-EYED PEAS AND RICE
Black-eyed peas with rice.
Provided by Negman
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 9h5m
Yield 6
Number Of Ingredients 11
Steps:
- Place black-eyed peas into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.
- Heat olive oil in a pot over medium heat; cook and stir ham until browned, about 5 minutes. Add onion, green bell pepper, and garlic; saute until onion is tender, about 10 minutes. Add black-eyed peas, water, bay leaves, paprika, salt, and black pepper; cover pot with a lid and simmer until peas are tender, 40 to 50 minutes.
- Remove bay leaves from black-eyed peas mixture and stir in rice. Simmer until all the liquid is evaporated, 5 to 10 more minutes.
Nutrition Facts : Calories 274.3 calories, Carbohydrate 41.7 g, Cholesterol 10.6 mg, Fat 6.4 g, Fiber 3.9 g, Protein 12.6 g, SaturatedFat 1.7 g, Sodium 277.5 mg, Sugar 3.1 g
SOUTHERN PORK & RICE
At our house, we're big on healthy eating. These ultra tender chops with colorful rice and black-eyed peas are a meal fancy enough for a dinner party. -Annie Holmes, Murfreesboro, Tennessee
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Sprinkle pork with 3/4 teaspoon seafood seasoning. In a large skillet, heat oil over medium heat; brown chops on both sides. Remove from pan., Add pepper and onion to skillet; cook and stir until tender, 4-5 minutes. Stir in remaining seafood seasoning, Worcestershire sauce, peas, tomatoes, rice and broth. Bring to a boil. Place chops over top. Reduce heat; simmer, covered, until a thermometer inserted in pork reads 145°, 2-3 minutes. Let stand, covered, 5 minutes before serving.
Nutrition Facts : Calories 484 calories, Fat 13g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 764mg sodium, Carbohydrate 45g carbohydrate (7g sugars, Fiber 6g fiber), Protein 42g protein. Diabetic exchanges
BLACK-EYED PEAS AND RICE
In her cookbook, "Jubilee: Recipes from Two Centuries of African American Cooking," Toni Tipton-Martin writes about the Carolina lowcountry tradition of the dish Hoppin' John, as recorded in the "Penn School & Sea Islands Heritage Cookbook." The dish was described as brown field peas cooked with rice to be eaten for good luck throughout the year. In African American communities, the tradition of eating rice and cowpeas dates to a celebration on Dec. 31, 1862, Freedom's Eve. On that day, enslaved Africans congregated in churches in the south, eager to hear the news that the Emancipation Proclamation had set them free. The tradition of eating peas and rice for the new year is now deeply held across cultures throughout the United States and ties to centuries-old folklore that might just lead to better health, prosperity and maybe, just maybe, a bit more luck.
Provided by Kayla Stewart
Categories dinner, beans, main course, side dish
Time 1h45m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Soak the black-eyed peas in cold water overnight, then drain when ready to cook.
- In a large saucepan, cook the salt pork over medium-high heat, stirring occasionally, until crisp and the fat is rendered, about 6 minutes. Add the onion and garlic and cook until just translucent, about 3 minutes. Stir in the chicken stock, drained black-eyed peas, ham, red-pepper flakes, 1 teaspoon salt and 1/4 teaspoon black pepper. Bring to a boil, then reduce the heat, cover, and simmer over medium-low heat, skimming any foam that rises to the surface, until tender, about 1 hour.
- Taste and season with more salt as desired. Stir in the rice. Cover and return the pot to a simmer over high heat. Reduce the heat to maintain a gentle simmer, cover and cook until the rice is tender, about 20 minutes longer. Remove from the heat and let stand, covered, 5 minutes, then serve.
DIRTY RICE WITH MUSHROOMS
This vegetarian version of Southern dirty rice replaces the traditional ground beef and chicken livers with hearty mushrooms, creamy black-eyed peas and flavorful spices for a satisfying one-pot meal. The recipe starts with the classic Cajun holy trinity - onion, green bell pepper and celery in equal parts - to create a flavorful foundation. Mushroom broth adds even more depth and reinforces the earthy cremini mushrooms, while a drizzle of hot sauce adds tang and kick. Serve with simple leafy greens or chopped salad.
Provided by Kay Chun
Categories dinner, weeknight, grains and rice, main course, side dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large Dutch oven, heat 2 tablespoons of the oil over medium. Add onion, celery and bell pepper, and season with salt and pepper. Cook, stirring occasionally, until softened, 5 minutes. Add mushrooms, season with salt and pepper, and cook, stirring occasionally, until mushrooms are tender and their liquid is absorbed, 5 minutes. Stir in garlic until fragrant, 1 minute.
- Add rice, Cajun seasoning, 1 teaspoon salt, ½ teaspoon pepper and the remaining 2 tablespoons oil. Stir until well blended, then add broth, scraping bottom of pot to remove any browned bits. Bring to a boil over high heat.
- Cover and reduce heat to low. Cook until rice is tender and liquid is absorbed, about 15 minutes. Scatter black-eyed peas on top in an even layer, cover and cook 3 minutes longer. Turn off heat.
- Add scallions to the pot, and fluff rice with a fork. Divide among bowls and garnish with more scallions. Serve with hot sauce.
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