Black Eyed Peas with Rice
Savor the comforting flavors of Southern-inspired Black Eyed Peas with Rice, a hearty and nutritious one-pot meal that's perfect for any occasion. This recipe combines tender black-eyed peas simmered in a fragrant mixture of smoky paprika, thyme, and vegetable broth, paired with perfectly cooked long-grain or basmati rice. A medley of fresh vegetables, including onion, bell pepper, and celery, adds depth and texture, while a garnish of green onions brings a vibrant pop to every bite. Whether you're seeking a soul-soothing weeknight dinner or a delicious plant-based feast, this dish delivers rich, wholesome flavors in every spoonful. Ready in just over an hour, it's a satisfying, protein-packed meal that will leave you craving seconds.
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Recipe Information
Ingredients
- 1 cup Black-eyed peas (dried)
- 1 cup Rice (long-grain or basmati)
- 2 tablespoons Olive oil
- 1 Onion (medium, diced)
- 3 Garlic cloves (minced)
- 1 Bell pepper (diced)
- 1 Celery stalk (sliced)
- 3 cups Vegetable broth
- 1 cup Canned diced tomatoes (with juice)
- 1 Bay leaf
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 Green onions (sliced, for garnish)
Instructions
Rinse the dried black-eyed peas thoroughly under cold water and remove any debris or damaged peas. Place them in a bowl, cover with water, and let soak for at least 6 hours or overnight. Drain and set aside.
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, minced garlic, bell pepper, and sliced celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
Stir in the smoked paprika, dried thyme, salt, and black pepper, and cook for an additional minute to toast the spices.
Add the soaked and drained black-eyed peas, vegetable broth, canned diced tomatoes with juice, and the bay leaf. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 40-45 minutes, or until the black-eyed peas are tender. Stir occasionally and add a little extra broth or water if the mixture starts to get too thick.
While the peas are cooking, rinse the rice under cold water until the water runs clear to remove excess starch. Cook the rice according to the package instructions, using water or broth for added flavor.
Once the black-eyed peas are fully cooked, remove the bay leaf and adjust seasoning with extra salt and pepper, if needed.
To serve, spoon the cooked rice onto plates or bowls, then ladle the black-eyed peas mixture on top. Garnish with sliced green onions for a fresh, bright finish.
Nutrition Facts
Calories |
1622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.7 g | 50% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4492 mg | 195% | |
| Total Carbohydrate | 254.0 g | 92% | |
| Dietary Fiber | 40.8 g | 146% | |
| Total Sugars | 34.6 g | ||
| Protein | 71.2 g | 142% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 530 mg | 41% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 4761 mg | 101% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
