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Southern Peas and Rice
Nb persons: 2
Yield: 3/4 cup
Preparation time:
Total time: 1 hr, 15 minutes
Source: Taste of Home 2010 by Amber Zurbrugg of Alliance, Ohio
| "Nothing beats good old-fashioned comfort food," confirms Amber Zurbrugg of Alliance, Ohio. "This is wonderful on a cold day." Hot sauce adds a little zip to the black-eyed peas in her quick skillet side dish. (I made this not so quick because I wanted my peas to not be crunchy.) Photo by Taste of Home Ingredients | |
| 1 Tbsp | olive oil, Mesquite flavored, if possible, instead of bacon |
| 2 cups | torn fresh spinach, (or chard) |
| 1 cup | frozen black-eyed peas, cooked |
| 1/2 cup | cooked long grain rice, (or brown rice) |
| 1 tablespoon | grated Parmesan cheese |
| 1/4 teaspoon | salt |
| 1/8 teaspoon | hot pepper sauce, (or more to taste) |
| 1/4 cup | shredded reduced-fat cheddar cheese, or jalapeno Jack cheese |
Directions
If using 2 pieces bacon, in a small nonstick skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1
teaspoon drippings.
Cook peas in 2 cups of water and 1/4 teaspoon of salt for 30-45 minutes. Drain.
Add spinach to drippings in skillet (or to heated oil); cook for 3-4 minutes or until tender. Stir in the peas, rice, Parmesan cheese, salt, hot pepper sauce and bacon (if using). Cook 5 minutes longer or until heated through.
Sprinkle with cheddar cheese.
Nutrition Facts using bacon: 3/4 cup equals 257 calories, 9 g fat (5 g saturated fat), 20 mg cholesterol, 820 mg sodium, 29 g carbohydrate, 4 g fiber, 14 g protein. Diabetic Exchanges: 2 vegetable, 2 fat, 1-1/2 starch, using 2 strips of bacon, cut into 1-inch pieces.
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