Black-Eyed Pea Jambalaya
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 tsp olive oil1 cup chopped onion (about ½ a medium)1 medium green bell pepper, chopped2 stalks celery, chopped1 clove garlic, finely chopped2 Tbsp of chopped parsley (optional)1 ½ cups vegetable broth½ cup brown rice2 (15 ounce) cans black-eyed peas, rinsed and drained1 (14.5 ounce) can diced tomatoes and green chiles with liquid1 tsp Cajun seasoning½ tsp Tabasco½ tsp black pepperSalt to taste
Heat olive oil in large saucepan over medium heat. Add onion, bell pepper, and celery, cook about 5 minutes, or until tender. Add garlic and parsley and saute 2-3 more minutes. Pour in the broth, and mix in rice, black-eyed peas, and diced tomatoes with green chiles. Add Cajun seasoning, Tabasco, and black pepper. Bring to a boil, reduce heat to low, and simmer 1 to 1 ½ hours, or until rice is tender.
Number of Servings: 4
Recipe submitted by SparkPeople user KLEVERKIRA.
Number of Servings: 4
Recipe submitted by SparkPeople user KLEVERKIRA.
Nutritional Info Amount Per Serving
- Calories: 408.7
- Total Fat: 2.8 g
- Cholesterol: 0.0 mg
- Sodium: 2,756.3 mg
- Total Carbs: 77.1 g
- Dietary Fiber: 14.5 g
- Protein: 21.3 g
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