Rating: 3.5 stars
5 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 4
  • 5 star values: 0
Ivy Manning
Recipe by Cooking Light January 2015

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Credit: Randy Mayor; Styling: Lindsey Lower

Recipe Summary

Yield:
Serves 4 (serving size: about 1 3/4 cups rice mixture, 2 tablespoons tomato, and 1 teaspoon green onions)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add onion, bell pepper, and celery; sauté 7 minutes. Add garlic; cook 30 seconds. Add rice, stirring to coat. Add stock, 1/2 cup water, salt, paprika, thyme, black pepper, and ground red pepper; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until rice is done. Add black-eyed peas; cook, uncovered, 2 minutes or until thoroughly heated, stirring occasionally. Sprinkle with tomato and green onions.

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Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

287 calories; fat 7.9g; saturated fat 0.9g; mono fat 4.1g; poly fat 0.7g; protein 12g; carbohydrates 45g; fiber 10g; cholesterol 0mg; iron 3mg; sodium 472mg; calcium 83mg.
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