Simple Black-Eyed Peas and Rice

I don’t make this recipe very often, but every time I do I remember how much I love it. It only requires what I consider to be pantry staples, is fast and simple to make, lots of nutrition and have I mentioned how delicious it is? Because it is. If you’re a meat eater, I’d suggest this as a side to some spicy sausage, or even throw the sausage in for a one dish dinner. I like to have a salad or sauteed greens on the side for a little extra color.

Simple Black-Eyed Peas and Rice

  • 2 tbsp vegetable oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 can diced tomatoes
  • 1 cup water or vegetable broth
  • 1 cup rice, uncooked (brown is delicious)
  • 1 can black-eyed peas, rinsed & dried, or 2 cups cooked beans, no liquid reserved
  • hot sauce, preferably Tobasco (optional)

In a medium saucepan, heat oil over medium heat. Add onions and cook until soft, about 5 minutes. Add garlic and cook until until soft, about 2 to 3 additional minutes. Add next 4 ingredients, bring to a boil, cover and reduce heat to simmer. Stir occasionally, and cook until rice is done, about 20 to 30 minutes.  Add hot sauce to taste. Serves 4 as a main dish, 6 as a side dish..

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