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spicy-rice-black-eyed-peas recipe

Date: Fri, 10 Apr 1998 05:05:02 -0500
From: Kathleen (schuller@ix.netcom.com)

This is a zipper recipe which means that it is easy to switch things
out and in, just keeping the liquid constant.  The original used uncooked
instant rice and no tomato sauce.  We liked it because the oregano and
cayenne gave it just the right "bite."


                     *  Exported from  MasterCook  *

                     Spicy Rice With Black-Eyed Peas

Recipe By     : based on Betty Crocker's Easy One Dish Recipes
Serving Size  : 5    Preparation Time :0:00
Categories    : Beans And Legumes                Main Dishes, Vegetarian
                Quick                            Rice

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          brown rice, cooked
     1/4  cup           chopped green bell pepper
   1      tablespoon    chopped fresh Oregano
                        or 1 tsp dried Oregano
     1/4  teaspoon      salt
     1/8  teaspoon      cayenne pepper
   1      medium        onion -- chopped
   1      clove         garlic -- finely chopped
  16      ounces        stewed tomatoes -- undrained
   1      cup           tomato sauce
  16      ounces        cooked blackeyed peas

Heat all ingredients to boiling in 10 inch skillet, breaking up tomatoes
and stirring frequently; reduce heat. Cover and simmer about 10 minutes.

Servings: 5, Calories: 245, Fat: 1g, Cholesterol: 0mg, Sodium: 639mg,
Protein: 11g, Fiber: 10g, Carbohydrates, 50

kwvegan vegan