Black Peas and White Rice
Discover the comforting simplicity of Black Peas and White Rice, a hearty and flavorful dish perfect for weeknight meals or meal prepping. This recipe pairs tender black peas, simmered to perfection and infused with aromatic spices like cumin, turmeric, and paprika, with fluffy, perfectly cooked white rice. The earthy flavor of black peas is heightened by a savory sauté of onions, garlic, and ginger, creating a wholesome and satisfying meal with layers of warm, spiced goodness. Ready in just over an hour with minimal hands-on effort, this protein-packed, vegetarian dish is not only delicious but also rich in nutrients. Serve it with a sprinkle of fresh cilantro for a burst of brightness, and enjoy as a standalone meal or with your favorite sides. Whether you're looking for comfort food or a nutritious dinner idea, Black Peas and White Rice strikes a perfect balance between healthy and satisfying—ideal for any occasion.
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Recipe Information
Ingredients
- 1 cup dried black peas (or field peas)
- 1.5 cups white rice
- 4 cups water (for cooking black peas)
- 3 cups water (for cooking rice)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon ginger, minced
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 0.5 teaspoon ground turmeric
- 0.5 teaspoon paprika
- 1 teaspoon salt, to taste
- 0.5 teaspoon black pepper, to taste
- 2 tablespoons fresh cilantro, chopped (optional garnish)
Instructions
Rinse the dried black peas under cold water, then soak them in enough water to cover by 2-3 inches for at least 6 hours or overnight.
Drain the soaked black peas and transfer them to a pot. Add 4 cups of water and bring to a boil over medium-high heat.
Reduce the heat to medium-low, cover, and simmer for 45-50 minutes, or until the peas are tender but not mushy. Drain and set aside.
While the peas are cooking, rinse the white rice in cold water until the water runs clear. In a separate pot, combine the rice with 3 cups of fresh water, 1/2 teaspoon of salt, and bring to a boil.
Reduce the heat to low, cover with a tight-fitting lid, and cook for 15-20 minutes, or until the rice is tender and the water has been absorbed. Remove from heat and set aside.
In a large skillet or saucepan, heat the vegetable oil over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until aromatic.
Add the chopped onion and sauté until golden brown, about 5-7 minutes.
Stir in the minced garlic and ginger, and cook for another 1-2 minutes until fragrant.
Add the turmeric, paprika, black pepper, and 1 teaspoon of salt. Mix well.
Add the cooked black peas to the skillet, stirring to coat them evenly with the spice mixture. Cook for an additional 5 minutes, allowing the flavors to meld.
To serve, portion the white rice onto plates and spoon the spiced black peas over the top. Garnish with fresh chopped cilantro, if desired.
Nutrition Facts
Calories |
1255 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2236 mg | 97% | |
| Total Carbohydrate | 195.2 g | 71% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 17.5 g | ||
| Protein | 55.1 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 301 mg | 23% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 2202 mg | 47% | |
*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.
