SOUTHERN PEAS AND RICE

Southern Peas and Rice image

Nothing beats good old-fashioned comfort food, and this one is wonderful on a cold day. Hot sauce adds a little zip to the black-eyed peas in the quick skillet side. -Amber Zurbrugg, Alliance, Ohio

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 2 servings.

Number Of Ingredients 8

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Ingredients

2 bacon strips, cut into 1-inch pieces
2 cups torn fresh spinach
1 cup frozen black-eyed peas, thawed
1/2 cup cooked long grain rice
1 tablespoon grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon hot pepper sauce
1/4 cup shredded reduced-fat cheddar cheese

Steps:

In a small nonstick skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 teaspoon drippings., Add spinach to drippings in skillet; cook for 3-4 minutes or until tender. Stir in the peas, rice, Parmesan cheese, salt, hot pepper sauce and bacon. Cook 5 minutes longer or until heated through. Sprinkle with cheddar cheese.

Nutrition Facts : Calories 257 calories, Fat 9g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 820mg sodium, Carbohydrate 29g carbohydrate (0 sugars, Fiber 4g fiber), Protein 14g protein. Diabetic Exchanges