Vegetarian Black Eyed Peas Rice
Elevate your plant-based meal game with this hearty and flavorful Vegetarian Black Eyed Peas Rice recipe! This comforting one-pot dish combines tender black-eyed peas and aromatic basmati rice with a medley of warm spices, including cumin, turmeric, paprika, and coriander, for a dish that's as nourishing as it is delicious. Simmered in rich vegetable broth and brightened with fresh cilantro and a squeeze of lemon juice, this recipe delivers a perfect balance of earthy, tangy, and savory flavors. Whether you're seeking a wholesome weeknight dinner or a crowd-pleasing vegetarian main, this easy-to-make recipe, featuring protein-packed legumes and fragrant rice, is sure to become a household favorite. Perfectly customizable, vegan-friendly, and packed with nutrients, this dish pairs wonderfully with a side of yogurt or a crisp green salad for a complete meal!
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Recipe Information
Ingredients
- 1 cup Black-eyed peas (dried)
- 1 cup Basmati rice
- 2 tablespoons Olive oil
- 1 medium Onion (finely chopped)
- 3 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 2 medium Tomatoes (chopped)
- 3 cups Vegetable broth
- 1 teaspoon Cumin seeds
- 1 teaspoon Turmeric powder
- 1 teaspoon Paprika
- 1 teaspoon Coriander powder
- 1 piece Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Cilantro (chopped)
- 1 tablespoon Lemon juice
Instructions
Rinse the black-eyed peas thoroughly under cold water. Soak them in water for at least 6–8 hours or overnight. Drain and set aside.
Rinse the basmati rice under cold water until the water runs clear. Soak it for 20 minutes, then drain and set aside.
Heat olive oil in a large pot or Dutch oven over medium heat. Add the cumin seeds and let them sizzle for a few seconds until aromatic.
Add the chopped onion and sauté until they turn golden brown, about 5 minutes.
Stir in the minced garlic and grated ginger. Cook for 1–2 minutes until fragrant.
Add the chopped tomatoes and cook until they soften and break down, about 5 minutes.
Stir in the turmeric powder, paprika, coriander powder, and a pinch of salt. Mix well to combine the spices with the tomatoes.
Add the soaked black-eyed peas and stir well with the spice mixture. Pour in 2 cups of vegetable broth and add the bay leaf.
Bring the mixture to a boil, then lower the heat to a simmer. Cover and cook for 15–20 minutes or until the black-eyed peas are tender but not mushy.
Add the soaked and drained basmati rice to the pot. Pour in the remaining 1 cup of vegetable broth. Adjust salt and black pepper to taste.
Gently stir the mixture, ensuring the rice is evenly distributed. Cover the pot and let it simmer on low heat for 15–20 minutes or until the rice is cooked and the liquid is absorbed.
Turn off the heat and let the pot sit, covered, for 5 minutes to allow the flavors to meld.
Fluff the rice with a fork and garnish with chopped cilantro and a splash of lemon juice before serving.
Nutrition Facts
Calories |
401 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.6 g | 12% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 925 mg | 40% | |
| Total Carbohydrate | 63.4 g | 23% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 7.6 g | ||
| Protein | 17.6 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 127 mg | 10% | |
| Iron | 4.6 mg | 25% | |
| Potassium | 1151 mg | 24% | |
*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.
