Best Southern Peas And Rice Recipes

SOUTHERN BLACK-EYED PEAS AND RICE SALAD

Southern Black-Eyed Peas and Rice Salad image

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

Provided by cannedfood

Categories Rice

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

14 1/2 ounces each reduced-sodium chicken broth
1/4 cup water
1 cup uncooked long-grain rice
16 ounces drained and rinsed black-eyed peas
1 cup diced red and yellow bell pepper
1 cup celery, thinly sliced
3/4 cup green onion, thinly sliced
1/2 cup bottled herbs or 1/2 cup low-fat Italian vinaigrette dressing

Steps:

Bring the broth and 1/4 cup of water to a boil in a medium saucepan over a high heat. Stir in the rice and cover the pan, reduce the heat to medium-low and simmer gently for about 20 minutes or until rice is tender and the broth is absorbed. Combine the black-eyed peas, bell pepper, celery and green onions in a large mixing bowl. Add the warm rice and the vinaigrette and toss gently to combine. Serve immediately or cool and serve at room temperature.
Nutritional Information Per Serving: Calories 241; Total Fat 7 g; Cholesterol 0 mg; Sodium 873 mg; Carbohydrate 38 g; Fiber 3g; Protein 8g.

Nutrition Facts : Calories 125.9, Fat 0.3, SaturatedFat 0.1, Sodium 17.8, Carbohydrate 27.6, Fiber 1.2, Sugar 0.6, Protein 2.8

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

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