Rating: 3.5 stars
7 Ratings
  • 5 star values: 1
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

Corn bread makes a nice accompaniment to round out this one-dish, Cajun-inspired meal. Andouille sausage is a bit spicy. If you prefer a milder flavor, substitute regular chicken, turkey, or pork sausage.

Kate Washington
Recipe by Cooking Light January 2007

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Credit: Lee Harrelson

Recipe Summary test

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place rice in an 8-inch square baking dish; cover with water. Microwave at HIGH 6 minutes; drain.

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  • Heat 1 teaspoon olive oil in a large saucepan over medium heat. Add 1/2 cup chopped onion, 1 teaspoon minced garlic, and Cajun seasoning to pan, and cook for 2 minutes, stirring frequently. Stir in sausage, and cook for 1 minute. Add the rice, chicken broth, black-eyed peas, and tomatoes to pan; bring to a boil. Reduce heat, and simmer for 4 minutes or until rice is tender. Stir in hot pepper sauce. Ladle about 1 1/4 cups mixture into each of 4 bowls, and sprinkle each serving with 2 tablespoons green onions.

Nutrition Facts

251 calories; calories from fat 18%; fat 4.9g; saturated fat 1.5g; mono fat 1.7g; poly fat 0.8g; protein 13.4g; carbohydrates 37.7g; fiber 5g; cholesterol 46mg; iron 3.3mg; sodium 714mg; calcium 102mg.
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