Spicy Black Eyed Peas and Rice
Elevate your comfort food game with this Spicy Black-Eyed Peas and Rice recipe, a vibrant one-pot meal bursting with bold, smoky flavors and a touch of heat. Perfectly tender black-eyed peas simmer in a fragrant blend of smoked paprika, cumin, and cayenne pepper, while sautéed onions, bell peppers, and jalapeño infuse every bite with fresh, zesty goodness. Serve this hearty, protein-packed stew over a bed of fluffy white or nutty brown rice to create the ultimate Southern-inspired dinner. Whether you're seeking a plant-based option for weeknight dinners or a standout dish for potlucks, this comforting recipe is as delicious as it is easy to prepare. Garnish with fresh parsley for a pop of color and extra freshness! Keywords: spicy black-eyed peas, black-eyed peas and rice, Southern comfort food, plant-based dinner, vegan rice recipes.
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Recipe Information
Ingredients
- 2 cups Black-eyed peas (dried or canned)
- 1.5 cups White or brown rice
- 2 tablespoons Olive oil
- 1 Onion (diced)
- 1 Bell pepper (diced, any color)
- 3 Garlic cloves (minced)
- 1 Jalapeño (seeded and minced)
- 1 cup Crushed tomatoes (canned)
- 4 cups Vegetable broth
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Dried thyme
- 0.5 teaspoons Cayenne pepper
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
If using dried black-eyed peas, rinse them under cold water and soak overnight. Drain and rinse again before cooking. If using canned peas, drain and rinse them; set aside.
In a medium pot, bring 3 cups of water to a boil. Add rice, reduce heat to low, cover, and cook until tender (about 15-20 minutes for white rice or 35-40 minutes for brown rice). Fluff with a fork and set aside.
While the rice cooks, heat olive oil in a large skillet or Dutch oven over medium heat.
Add diced onion and bell pepper to the skillet. Sauté for 5-7 minutes, stirring occasionally, until softened.
Stir in minced garlic and jalapeño. Cook for 1-2 minutes until fragrant.
Add crushed tomatoes, smoked paprika, cumin, dried thyme, cayenne pepper, salt, and black pepper. Stir to combine and let the mixture cook for 2-3 minutes.
Pour in the vegetable broth and stir in the black-eyed peas. Bring to a simmer over medium-high heat.
Once the liquid begins to boil, reduce the heat to low and let the mixture simmer gently for 15-20 minutes to allow the flavors to meld together. Stir occasionally.
Taste and adjust seasoning as needed, adding more salt or spices if desired.
Serve the spicy black-eyed peas over a bed of cooked rice, garnished with fresh parsley.
Nutrition Facts
Calories |
423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.8 g | 13% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1367 mg | 59% | |
| Total Carbohydrate | 69.8 g | 25% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 12.0 g | ||
| Protein | 16.4 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 119 mg | 9% | |
| Iron | 5.5 mg | 30% | |
| Potassium | 1039 mg | 22% | |
*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.
