Black-Eyed Peas Mexicano
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 1/2 cups brown rice1 lbs. hot bulk sausage1 medium onion, chopped1 clove garlic, minced1 medium sweet green pepper (optional)2 (16-oz.) cans black-eyed peas, drained1 (16-oz.) can chopped tomatoes1/4 cup water1 teaspoon chili powder1/4 teaspoon black pepper
Bring 1 1/2 cups water to a boil in a pan with a tight-fitting lid. Stir in 1 1/2 cups brown rice, reduce heat to lowest setting, cover tightly, and let simmer 45 minutes or until tender and water is absorbed.
Meanwhile, break up sausage into a skillet and brown over medium heat until no longer pink. Drain. Stir in onion, garlic, and green peppers and saute 3-5 minutes. Stir in remaining ingredients. Simmer 1 hour, stirring occasionally.
Serve over rice or mix it all together when rice is done. May be served with sour cream and salsa.
You may leave out the sausage for a wonderful vegan recipe or add cheese for more calcium.
Makes 10 servings.
Number of Servings: 10
Recipe submitted by SparkPeople user EHOMEBODY.
Meanwhile, break up sausage into a skillet and brown over medium heat until no longer pink. Drain. Stir in onion, garlic, and green peppers and saute 3-5 minutes. Stir in remaining ingredients. Simmer 1 hour, stirring occasionally.
Serve over rice or mix it all together when rice is done. May be served with sour cream and salsa.
You may leave out the sausage for a wonderful vegan recipe or add cheese for more calcium.
Makes 10 servings.
Number of Servings: 10
Recipe submitted by SparkPeople user EHOMEBODY.
Nutritional Info Amount Per Serving
- Calories: 210.0
- Total Fat: 8.7 g
- Cholesterol: 28.8 mg
- Sodium: 405.7 mg
- Total Carbs: 22.9 g
- Dietary Fiber: 3.3 g
- Protein: 10.8 g
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