Best Tex Mex Rice And Black Eyed Peas Recipes

BLACK-EYED PEAS AND RICE

Black-Eyed Peas and Rice image

In her cookbook, "Jubilee: Recipes from Two Centuries of African American Cooking," Toni Tipton-Martin writes about the Carolina lowcountry tradition of the dish Hoppin' John, as recorded in the "Penn School & Sea Islands Heritage Cookbook." The dish was described as brown field peas cooked with rice to be eaten for good luck throughout the year. In African American communities, the tradition of eating rice and cowpeas dates to a celebration on Dec. 31, 1862, Freedom's Eve. On that day, enslaved Africans congregated in churches in the south, eager to hear the news that the Emancipation Proclamation had set them free. The tradition of eating peas and rice for the new year is now deeply held across cultures throughout the United States and ties to centuries-old folklore that might just lead to better health, prosperity and maybe, just maybe, a bit more luck.

Provided by Kayla Stewart

Categories dinner, beans, main course, side dish

Time 1h45m

Yield 8 servings

Number Of Ingredients 9

Ingredients

1 pound dried black-eyed peas, picked over for stones, rinsed, soaked in water overnight, and drained
3/4 pound salt pork or bacon, cut into 1/4-inch dice
1 small onion, chopped
2 large garlic cloves, minced
6 cups chicken stock, store-bought or homemade
1/2 cup diced (1/4-inch) ham (2 1/2 ounces)
1/2 teaspoon red-pepper flakes
Fine salt and black pepper
1 cup long-grain rice

Steps:

Soak the black-eyed peas in cold water overnight, then drain when ready to cook.
In a large saucepan, cook the salt pork over medium-high heat, stirring occasionally, until crisp and the fat is rendered, about 6 minutes. Add the onion and garlic and cook until just translucent, about 3 minutes. Stir in the chicken stock, drained black-eyed peas, ham, red-pepper flakes, 1 teaspoon salt and 1/4 teaspoon black pepper. Bring to a boil, then reduce the heat, cover, and simmer over medium-low heat, skimming any foam that rises to the surface, until tender, about 1 hour.
Taste and season with more salt as desired. Stir in the rice. Cover and return the pot to a simmer over high heat. Reduce the heat to maintain a gentle simmer, cover and cook until the rice is tender, about 20 minutes longer. Remove from the heat and let stand, covered, 5 minutes, then serve.

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

Ingredients

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

TEX-MEX FRIED RICE

Tex-Mex Fried Rice image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 16m

Yield 8 servings

Number Of Ingredients 16

Ingredients

2 tablespoons vegetable oil
1 pound spicy sausage meat
1 1/2 cups frozen yellow corn kernels
1 onion, finely chopped
1 red bell pepper, finely chopped
1 jalapeno, finely chopped
1 teaspoon chili powder
Pinch kosher salt
Pinch red pepper flakes
Freshly ground black pepper
4 cups leftover cooked rice
1 tablespoon Worcestershire sauce
1 tablespoon hot sauce, or more to taste
Zest and juice of 1 lime
4 scallions, sliced
1/2 bunch fresh cilantro, chopped

Steps:

Heat the oil in a large skillet and brown the sausage meat, breaking it up into small pieces. When starting to brown, add the frozen corn (no need to thaw), onions, bell peppers and jalapenos. Season with the chili powder, salt, red pepper flakes and plenty of black pepper. Cook until the vegetables are crisp-tender.
Add the rice and stir-fry until heated through and coated with the vegetable mixture. Add the Worcestershire sauce, hot sauce and lime zest and juice. Stir-fry until the rice is just starting to brown. Add the scallions and stir well so that they are thoroughly mixed in. Serve and garnish with cilantro.

BLACK EYED PEAS AND RICE

Black Eyed Peas and Rice image

The ultimate good luck dish, Black-Eyed Peas and Rice brings prosperity while tasting savory and delicious! It's a vegetarian alternative to a classic Hoppin' John recipe that still tastes amazing next to collard greens and cornbread.

Provided by Silvia Dunnirvine

Categories Dinner

Number Of Ingredients 8

Ingredients

4 cups cooked black eyed peas
1 cup white rice* (rinsed)
1 1/2 cups water
1/2 tbsp olive oil
1 tsp each; salt, onion and garlic powder
3 cups fresh spinach
1 tbsp hemp seeds
1/2 cup raisins

Steps:

Bring water to a boil. Add rinsed rice, oil and seasonings. Give it a stir and cook on low heat with cover half on for about 15-17 minutes or until all water has been absorbed.
Stir in the fresh spinach as rice is finishing up cooking. Cover and allow spinach to wilt for about five minutes (see notes)
Toss the rice with black eyed peas and serve with toppings.