BLACK-EYED PEAS AND RICE WITH ANDOUILLE SAUSAGE

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Black-Eyed Peas and Rice With Andouille Sausage image

This is from Cooking Light magazine. I love it because it is fast, tasty, and relatively economical. If you don't want to use spicy andouille, substitute your favorite sausage instead.

Provided by ksduffster

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1 (3 1/2 ounce) bag long-grain boil-in-the-bag rice
1 teaspoon olive oil
1/2 cup frozen chopped onions
1 teaspoon garlic, minced
1/2 teaspoon cajun seasoning
6 ounces andouille chicken sausage, sliced
1 cup chicken broth
1 (15 ounce) can black-eyed peas, rinsed and drained
1 (14 1/2 ounce) can diced tomatoes, undrained
1 teaspoon hot pepper sauce (to taste)
1/2 cup green onion, thinly sliced

Steps:

  • Place rice in an 8" square microwave-safe dish; cover with water. Microwave on HIGH 6 minutes; drain.
  • Heat olive oil in a large saucepan over medium heat.
  • Add onion, 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 4 minutes or until rice is tender. Stir in hot pepper sauce.
  • Ladle into serving bowls; top with green onions.

Nutrition Facts : Calories 227.6, Fat 2.5, SaturatedFat 0.5, Sodium 767.4, Carbohydrate 42.8, Fiber 5.8, Sugar 4.3, Protein 9.3

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