Black-Eyed Peas Mexicano

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Nutritional Info
  • Servings Per Recipe: 10
  • 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

View full nutritional breakdown of Black-Eyed Peas Mexicano calories by ingredient
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Got this recipe from our new in-laws. A great way to get your family to eat black-eyed peas. ;) Got this recipe from our new in-laws. A great way to get your family to eat black-eyed peas. ;)
Number of Servings: 10


    1 1/2 cups brown rice
    1 lbs. hot bulk sausage
    1 medium onion, chopped
    1 clove garlic, minced
    1 medium sweet green pepper (optional)
    2 (16-oz.) cans black-eyed peas, drained
    1 (16-oz.) can chopped tomatoes
    1/4 cup water
    1 teaspoon chili powder
    1/4 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.

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Member Ratings For This Recipe

  • YUm, yum, yum!
    Very good. Added 1/2 cup of corn to the mix and way more chile because we like-a the spice!
    Thanks - this is the first time I've ever made back-eyed peas!
    - 2/6/11

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