Tex Mex Rice And Black Eyed Peas Recipes

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SPICY BLACK-EYED PEAS



Spicy Black-Eyed Peas image

Provided by Tyler Florence

Categories     side-dish

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 12

2 slices thick-cut bacon, sliced
5 cloves garlic, peeled
5 dried red chiles, broken up
2 bay leaves
1 pound dried black-eyed peas
1 quart low-sodium chicken stock
2 tomatoes, quartered
1/4 bunch fresh thyme, leaves removed
Kosher salt and freshly ground black pepper
1 lemon, juiced
4 green onions, chopped
1/4 cup chopped fresh cilantro leaves

Steps:

  • In a large pot over medium heat, add bacon and render until crisp. Remove the bacon to the paper towel-lined plate. To the same pot with rendered bacon fat, add the garlic, chiles, bay leaves, and dried peas and stir to combine. Pour in the chicken stock and add the tomatoes. Simmer over medium-low heat for 1 hour until peas are tender.
  • Transfer about 1 to 2 cups of the peas to a blender and puree until smooth. Place the blended peas back into the pot and stir to incorporate. Add the thyme leaves and season with salt and pepper, to taste. Continue to cook for another 15 minutes. Place in a serving dish and dress the peas with the lemon juice, green onions, cilantro and bacon before serving

TEX-MEX BEAN SALAD



Tex-Mex Bean Salad image

My father-in-law's recipe, this salad is both pretty and packed with protein. It's also convenient since it uses a variety of canned beans. It's more flavorful when prepared the night before.-Christi Gillentine, Tulsa, Oklahoma

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 10

1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/2 ounces) red beans, rinsed and drained
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
1/4 cup minced fresh cilantro
1 jalapeno pepper, seeded and chopped
4 green onions, sliced
1/4 cup olive oil
1/4 cup red wine vinegar
1/2 teaspoon garlic salt
1/2 teaspoon pepper

Steps:

  • In a large bowl, combine the first six ingredients. In a jar with a tight fitting lid, combine the oil, vinegar, garlic salt and pepper; shake well. Pour over salad; toss to coat. Cover and refrigerate until serving. Serve with a slotted spoon.

Nutrition Facts : Calories 265 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 679mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 9g fiber), Protein 12g protein.

BLACK-EYED PEAS AND RICE



Black-Eyed Peas and Rice image

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

1 cup dried black-eyed peas
1 tablespoon olive oil
1 cup lean diced ham
1 onion, chopped
½ cup chopped green bell pepper
1 clove garlic, minced
2 cups water
2 bay leaves
2 pinches paprika, or more to taste
salt and ground black pepper to taste
3 cups cooked rice

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

TEX-MEX RICE



Tex-Mex Rice image

"My grandmother gave me the recipe for this nicely spiced rice," recalls Kat Thompson of Prineville, Oregon. At 24 cents per serving, it's an economical side dish. "Or add some ground beef for a satisfying skillet meal," she suggests.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 8

1 cup uncooked long grain rice
1 medium onion, chopped
2 tablespoons canola oil
2 cups boiling water
1 medium green pepper, chopped
1-1/2 teaspoons chili powder
1 teaspoon salt
1 can (14-1/2 ounces) diced tomatoes, drained

Steps:

  • In a large skillet, saute rice and onion in oil until rice is browned and onion is tender. Stir in the water, green pepper, chili powder and salt. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender. Stir in tomatoes; heat through.

Nutrition Facts : Calories 184 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 490mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein.

TEX-MEX RICE AND TWO-BEAN PILAF



Tex-Mex Rice and Two-Bean Pilaf image

From "The PDQ Vegetarian Cookbook" by Donna Klein. Kidney beans or black eyed peas can replace the pinto beans (I used kidney beans as that was what I had on hand). I used 19oz cans as that was also all I had on hand. This turned out better than I expected (it seemed a strange idea to me to put salsa into something I was cooking). I used fresh onion and garlic (the original recipe called for processed).

Provided by emcmonnies

Categories     Long Grain Rice

Time 30m

Yield 4 main-dish servings, 4 serving(s)

Number Of Ingredients 13

1 1/2 tablespoons extra virgin olive oil
1/2 onions, chopped or 1/2 cup onion, frozen chopped
1 cup long grain white rice
1 garlic cloves, minced or 1 teaspoon garlic, refrigerated bottled minced
1 1/4 cups water
1/4 cup dried lentils
1 (15 ounce) can pinto beans, rinsed and drained
1 cup frozen corn
1 cup medium salsa (I used Simply Natural medium salsa)
1 teaspoon chili powder (to taste)
1/2 teaspoon ground cumin
1/2 teaspoon salt (to taste)
pepper

Steps:

  • In a medium deep-sided skillet with a lid, heat the oil over medium heat.
  • Add the onion and cook, stirring until softened, about 3 minutes.
  • Add the rice and garlic and cook, stirring, about 2 minutes.
  • Add the water, lentils, pinto beans, corn, salsa, chili powder, cumin, salt and pepper; bring to a boil over medium-high heat stirring occasionally.
  • Reduce the heat, cover, and simmer until the rice has absorbed most of the liquid, about 20 minutes.
  • Serve immediately.

DIRTY RICE WITH BLACK-EYED PEAS



Dirty Rice with Black-Eyed Peas image

The hubby is now on a low-sodium diet--a challenge to our beans, rice, and protein meals! This a great low-sodium interpretation of dirty rice with black-eyed peas. Serve with low-sodium hot sauce.

Provided by Aliskill

Time 1h10m

Yield 8

Number Of Ingredients 17

1 pound turkey Italian sausages, casings removed
1 pound turkey kielbasa, sliced
1 large onion, diced
1 cup diced celery
1 cup diced green bell pepper
2 tablespoons minced garlic
4 cups water
2 (15 ounce) cans no-salt-added black-eyed peas, rinsed and drained
1 tablespoon reduced-sodium chicken bouillon granules
1 tablespoon cayenne pepper
1 tablespoon chili powder
1 tablespoon dried oregano
1 tablespoon dried basil
1 tablespoon ground black pepper
2 leaf (blank)s bay leaves, or more to taste
2 cups uncooked white rice
1 bunch green onions, sliced

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir turkey Italian sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer to a bowl.
  • Heat the same pan over medium-high heat and brown kielbasa slices, 5 to 7 minutes. Transfer to the same bowl with Italian sausage.
  • Heat the drippings over medium-high heat in the same pan. Add onion, celery, and bell pepper; saute for 3 to 4 minutes. Add garlic and continue to saute until onion is tender, 2 to 3 minutes more.
  • Transfer sausages and vegetable mixture to a large pot. Add water, black-eyed peas, bouillon, cayenne, chili powder, oregano, basil, pepper, and bay leaves. Bring to a boil. Add rice and return to a boil. Reduce heat to low and simmer until rice is tender, about 25 minutes. Stir in green onions.

Nutrition Facts : Calories 469.9 calories, Carbohydrate 61.3 g, Cholesterol 77.8 mg, Fat 12.1 g, Fiber 6.8 g, Protein 28.4 g, SaturatedFat 3.5 g, Sodium 1435.1 mg, Sugar 3.6 g

BLACK-EYED PEAS AND RICE



Black-Eyed Peas and Rice image

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

1 pound dried black-eyed peas, picked over for stones, rinsed, soaked in water overnight, and drained
3/4 pound salt pork or bacon, cut into 1/4-inch dice
1 small onion, chopped
2 large garlic cloves, minced
6 cups chicken stock, store-bought or homemade
1/2 cup diced (1/4-inch) ham (2 1/2 ounces)
1/2 teaspoon red-pepper flakes
Fine salt and black pepper
1 cup long-grain rice

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.

MEXICAN BLACK-EYED PEAS



Mexican Black-Eyed Peas image

from a little ;church cookbook. I used Ro-Tell instead of regular tomatoes and one pound of hot suasage, makes it nice and spicy. You will want to add water as you cook.........

Provided by True Texas

Categories     Beans

Time 2h20m

Yield 10 serving(s)

Number Of Ingredients 8

1 (16 ounce) package dried black-eyed peas
1 lb pork mild sausage
1 medium onion, finely chopped
1 (10 ounce) can Rotel Tomatoes
2 tablespoons sugar
2 teaspoons garlic salt
1/4 teaspoon pepper
2 1/2 tablespoons celery, finely chopped

Steps:

  • Sort and wash peas and place in a large Dutch oven. Cover with water 2 inches above peas. Let soak overnight.
  • Brown sausage in heavy skillet, stiring to crumble.
  • Add onions, brown.
  • Cook until tender and drain fat.
  • Drain peas well. Cover with water again. Stir in sausage and remaining ingredients.
  • Bring to boil. Cover and reduce heat and simmer 1 - 1/2 hours.
  • Add water if necessary.

Nutrition Facts : Calories 173.3, Fat 0.6, SaturatedFat 0.2, Sodium 123.3, Carbohydrate 32.4, Fiber 5.1, Sugar 6.2, Protein 11.1

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