Best Brown Rice With Blackeyed Peas Veggies Recipes

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BLACK-EYED PEAS AND BROWN RICE



Black-Eyed Peas and Brown Rice image

Make and share this Black-Eyed Peas and Brown Rice recipe from Food.com.

Provided by Dancer

Categories     Brown Rice

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10

4 cups cooked long grain brown rice, cold
1 1/4 cups water
1 onion, chopped
2 celery ribs, chopped
2 cloves garlic, chopped
1/4 teaspoon ground pepper
3 cups frozen black-eyed peas
1 lb butternut squash, peeled,seeded,cubed
1 red bell pepper, cored,finely chopped
1/2 teaspoon hot pepper sauce

Steps:

  • Put the rice in a large bowl and gently separate the grains and break apart any lumps.
  • In a large frying pan, bring the water, onion, celery, garlic, and pepper to a boil, stirring frequently.
  • Add the black-eyed peas and squash and return to a boil, stirring frequently.
  • Reduce heat to low, cover, and simmer, stirring occasionally, until the peas and squash are tender and most of the water has evaporated, about 20 minutes.
  • Add the rice, bell pepper, and pepper sauce and, stirring and tossing frequently, simmer until heated through, about 5 minutes.
  • To serve, transfer to a bowl.

Nutrition Facts : Calories 599.3, Fat 4.4, SaturatedFat 0.9, Sodium 393.6, Carbohydrate 124.3, Fiber 10.7, Sugar 4.6, Protein 16.8

BROWN RICE WITH BLACKEYED PEAS & VEGGIES



Brown Rice With Blackeyed Peas & Veggies image

Make and share this Brown Rice With Blackeyed Peas & Veggies recipe from Food.com.

Provided by lizardstone01

Categories     Vegan

Time 1h5m

Yield 4 big bowls, 4 serving(s)

Number Of Ingredients 11

2 cups long grain brown rice
2 tablespoons olive oil
4 cups vegetable broth or 4 cups water
2 (14 ounce) cans black-eyed peas
1 cup zucchini, Sliced
1 cup summer squash, sliced
1 small red onion, chopped
1 cup tomatoes, diced
fresh parsley
fresh basil
salt & pepper

Steps:

  • Heat 1 T oil in a heavy skilet with a tight-fitting lid on medium heat. Add rice, stirring for 5 minutes or until grains are lightly roasted. Add broth or water, cover tightly and cook for 45 minutes.
  • in the meantime, saute onion, zucchini,summer squash in the remaining 1T of oil in a separate pan. When tender, add the tomatoes and black-eyed peas. Keep warm. When the rice is done, mix in the vegetables, add fresh herbs and season to taste.

Nutrition Facts : Calories 579.6, Fat 10.8, SaturatedFat 1.8, Sodium 606, Carbohydrate 103.8, Fiber 11.2, Sugar 4.1, Protein 18.1

SPICY BLACK-EYED PEAS AND RICE



Spicy Black-Eyed Peas and Rice image

Make and share this Spicy Black-Eyed Peas and Rice recipe from Food.com.

Provided by JeriBinNC

Categories     Beans

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

2 cups cooked brown rice
1/2 bell pepper, chopped
1/2 teaspoon oregano
1/2 teaspoon rosemary
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1 medium onion, chopped
1 garlic clove, minced
1 (14 1/2 ounce) can diced tomatoes with juice
1 cup tomato sauce
1 (15 ounce) can black-eyed peas, rinsed and drained

Steps:

  • Mix all ingredients together ina large skillet.
  • Bring to a boil, stirring frequently.
  • Cover, reduce heat, and simmer for 10 minutes or until heated through.
  • This is a versatile recipe. Feel free to use different seasonings or beans if these don't strike your fancy.

Nutrition Facts : Calories 253.4, Fat 1.8, SaturatedFat 0.4, Sodium 1009.6, Carbohydrate 52.2, Fiber 8.3, Sugar 8, Protein 9.4

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

BLACK-EYED PEAS WITH MUSTARD GREENS AND RICE



Black-Eyed Peas With Mustard Greens and Rice image

Adapted from: "Vegetable Soups from Deborah Madison's Kitchen". "A homey Sunday-night sort of soup that makes no pretensions to being hoppin' John or any other southern dish but simply a bowl of delicious nourishment. I've found that frozen black-eyed peas take as long to cook as dried ones that have been soaked--a good hour and a half. Brown butter mixed with roasted sesame oil has a vaguely meaty flavor, which isn't detectable as either butter or sesame." "Smoked Spanish paprika stands in for the smoky flavor of bacon or ham."

Provided by Engrossed

Categories     Chowders

Time 2h10m

Yield 2 quarts, 8 serving(s)

Number Of Ingredients 20

2 tablespoons butter
1 tablespoon toasted sesame oil
2 medium onions, finely diced
3 bay leaves
2 celery ribs, diced
2 garlic cloves, chopped
1 teaspoon dried thyme
1/2 teaspoon hot red pepper flakes
1 teaspoon spanish smoked paprika
1 teaspoon ground cumin
3 tablespoons celery leaves, chopped
1 tablespoon tomato paste
2 cups frozen black-eyed peas (soak dried peas overnight) or 1 cup dried black-eyed peas (soak dried peas overnight)
2 quarts water
1 teaspoon sea salt
sea salt, to taste
fresh ground pepper, to taste
1 bunch mustard greens
1 cup cooked brown rice or 1 cup cooked white rice
hot sauce, to serve

Steps:

  • Melt the butter in a wide soup pot over medium heat and let it brown for several minutes until it smells nutty.
  • Add the sesame oil, then the onions, bay leaves, celery, garlic, thyme, chile flakes, smoked paprika, cumin and celery leaves.
  • Cook stirring occasionally, until the onions have browned, about 20 minutes.
  • Stir in the tomato paste, then add the beans (drain them first if you used soaked dried), 2 quarts water, and 1 tsp salt.
  • Simmer, covered, until the beans are tender. Taste for salt and season with pepper.
  • Cut the mustard greens off their stems and wash them. Simmer in salted water to cover until tender, a few minutes, then transfer to a strainer, rinse with cool water, and chop. Stir them into the beans.
  • Taste once more for salt and season with plenty of pepper.
  • Add a few spoonfuls of rice to each bowl and serve with Tabasco, Crystal, or other favorite hot sauce on the side.

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