Black-Eyed Peas And Brown Rice
This hearty and flavorful black-eyed peas and squash rice dish is a comforting and satisfying meal that brings together the earthy flavors of black-eyed peas, tender butternut squash, and aromatic rice. The combination of vegetables and spices creates a harmonious blend that is sure to delight your taste buds. Perfect for a cozy family dinner or as a flavorful side dish, this dish is a wonderful way to enjoy a delicious and nutritious meal.
— Constant Cookbook
Ingredients
- 4 cups cooked, cold long-grain brown rice
- 1 1/4 cups water
- 1 onion, chopped
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- 1/4 tsp. freshly ground pepper
- 3 cups frozen black-eyed peas
- 1 butternut squash, about 1 lb., peeled, seeded and cut into cubes
- 1 red bell pepper, stemmed, seeded and finely chopped
- 1/2 tsp. hot-pepper sauce
Instructions
- Put the rice in a large bowl and gently separate the grains and break apart any lumps.
- In a large fry pan, bring the water, onion, celery, garlic and pepper to a boil, stirring frequently. Add the black-eyed peas and squash and return to a boil, stirring frequently. Reduce heat to low, cover and simmer, stirring occasionally, until the peas and squash are tender and most of the water has evaporated, about 20 minutes.
- Add the rice, bell pepper and hot-pepper sauce; simmer, stirring and tossing frequently, until heated through, about 5 minutes. To serve, transfer to a bowl.
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