PNGwen's Rice with Black-eyed Peas & Tomatoes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 tablespoon olive oil1 large onion, finely chopped1 garlic clove, finely chopped1 1/2 cups long-grain white rice1-16 oz. can black-eyed peas, undrained1 - 28 oz. can diced tomatoes, drained1 1/2 tablespoons chili powder1/2 teaspoon cumin1 teaspoon crushed dried oregano1/4 teaspoon cayenne pepper3 cups waterdash salt, pepper
Add olive oil to large pot, over medium heat.
When oil is hot, add onion and saute until translucent, about 5 minutes. Reduce heat add garlic, about 2 minutes.
Add remaining ingredients, and bring to a boil over medium-high heat, stirring occasionally.
Reduce the heat and simmer, partially covered, until the rice is tender, about 20 minutes, stirring occasionally to ensure that everything is evenly distributed. Season with pepper to taste.
Serving Size: makes 8 - 1 cup servings
When oil is hot, add onion and saute until translucent, about 5 minutes. Reduce heat add garlic, about 2 minutes.
Add remaining ingredients, and bring to a boil over medium-high heat, stirring occasionally.
Reduce the heat and simmer, partially covered, until the rice is tender, about 20 minutes, stirring occasionally to ensure that everything is evenly distributed. Season with pepper to taste.
Serving Size: makes 8 - 1 cup servings
Nutritional Info Amount Per Serving
- Calories: 227.1
- Total Fat: 2.2 g
- Cholesterol: 0.0 mg
- Sodium: 220.9 mg
- Total Carbs: 41.7 g
- Dietary Fiber: 3.7 g
- Protein: 6.2 g
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