Spicy Rice Bake with Black-eyed Peas, Spinach and Sweet Potato

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Nutritional Info

Servings Per Recipe: 4
Amount Per Serving
Calories: 167.3

Total Fat: 6.8 g
Cholesterol: 0.0 mg
Sodium: 576.1 mg
Total Carbs: 12.9 g
Dietary Fiber: 2.4 g
Protein: 2.5 g

View full nutritional breakdown of Spicy Rice Bake with Black-eyed Peas, Spinach and Sweet Potato calories by ingredient

Introduction

a variation on a recipe from 3 Bowls: Vegetarian Recipes from an American Zen Buddhist Monastery a variation on a recipe from 3 Bowls: Vegetarian Recipes from an American Zen Buddhist Monastery

Minutes to Prepare: 20

Minutes to Cook: 30

Number of Servings: 4

Ingredients

Olive oil 2 tBSP

1 medium yellow onion chopped

6-8 cloves of garlic chopped fine

medium sweet potato diced

frozen chopped spinach 10 oz.

Uncle Ben's brown rice - instant - 1 cup

1/4 tsp cayenne pepper

1 TBSP balsamic vinegar

1/4 cup shoyu soy sauce

2 cups water

Directions

saute onions in olive oil 1-2 minutes, add garlic, saute 3-4 more minutes, add diced sweet potato and spinach, saute 4-5 minutes more. put rice and drained black eyed peas in 9 x 13 inch baking dish. put water, balsamic vinegar and soy sauce and bring to a simmer. Add sweet potato, spinach mix to rice and black-eyed peas, mix well, sprinkle mixture with cayenne pepper, mix well, add boiling soy sauce mix to pan and mix again. Cover tightly and bake in 350 degree oven for about 30 minutes.

Makes about 4 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user CAPETERSON.