Spicy Rice and Black Eyed Peas
Bring bold flavors to your table with this hearty and comforting Spicy Rice and Black-Eyed Peas recipe. Perfect for weeknights or gatherings, this one-pot dish combines tender black-eyed peas, aromatic vegetables, and perfectly seasoned rice for a satisfying meal with a kick of heat. Smoky paprika, cumin, and cayenne pepper infuse the dish with rich, spicy depth, while a touch of tomato paste and diced tomatoes lend vibrant acidity. Topped with fresh parsley and green onions, this dish is both visually appealing and packed with flavor. Naturally adaptable for vegetarians and omnivores alike, it’s a versatile, protein-rich option to please every palate. Serve it warm and enjoy the Southern-inspired spices in every bite!
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Recipe Information
Ingredients
- 1 cup (dried) Black-eyed peas
- 6 cups Water
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 1 medium Green bell pepper, diced
- 2 stalks Celery, diced
- 1 Jalapeño, minced
- 1 teaspoon Cumin
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon Pepper
- 2 tablespoons Tomato paste
- 1 14-ounce can Diced tomatoes, canned
- 2 cups Chicken or vegetable broth
- 1 cup Uncooked long-grain white rice
- 2 Green onions, sliced
- 2 tablespoons Fresh parsley, chopped
Instructions
Rinse the dried black-eyed peas under cold water and remove any debris.
In a large pot, bring 6 cups of water to a boil. Add the black-eyed peas, reduce the heat to a simmer, and cook for 30-40 minutes, or until tender but not mushy. Drain and set aside.
Heat the olive oil in a large skillet or saucepan over medium heat.
Add the diced onion, garlic, bell pepper, celery, and jalapeño to the skillet. Sauté for 5-7 minutes, or until the vegetables are softened and fragrant.
Stir in the cumin, smoked paprika, cayenne pepper, salt, and black pepper. Cook for 1 minute to toast the spices.
Add the tomato paste and stir to coat the vegetables. Cook for another minute.
Pour in the diced tomatoes (with their juice) and stir well.
Add the cooked black-eyed peas and broth to the skillet. Bring the mixture to a gentle simmer.
Stir in the uncooked rice, ensuring it is evenly distributed in the liquid. Cover the skillet with a lid and reduce the heat to low.
Cook for 20-25 minutes, or until the rice is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking.
Once the rice is cooked, remove the skillet from the heat and let it sit, covered, for 5 minutes.
Fluff the rice with a fork, then sprinkle the sliced green onions and chopped parsley over the top before serving.
Serve warm and enjoy your spicy rice and black-eyed peas!
Nutrition Facts
Calories |
1410 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.7 g | 43% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4734 mg | 206% | |
| Total Carbohydrate | 243.5 g | 89% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 29.6 g | ||
| Protein | 39.2 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 438 mg | 34% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 2854 mg | 61% | |
*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.
