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Spicy Rice with Black-Eyed Peas

  • Prep 15 min
  • Total 25 min
  • Ingredients 9
  • Servings 4

Ingredients

3/4
cup uncooked instant rice
1
large green bell pepper, chopped (1 cup)
1
tablespoon chopped fresh or 1 teaspoon dried oregano leaves
1/4
teaspoon salt
1/8
teaspoon ground red pepper (cayenne)
1
medium onion, chopped (1/2 cup)
1
clove garlic, finely chopped
1
can (14.5 oz) stewed tomatoes, undrained
1
can (15 to 16 oz) black-eyed peas, drained
2008 © and ®/™ of General Mills

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
240
Calories from Fat
10
% Daily Value
Total Fat
1g
1%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
670mg
28%
Potassium
560mg
16%
Total Carbohydrate
49g
16%
Dietary Fiber
6g
26%
Sugars
8g
Protein
10g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
35%
35%
Calcium
8%
8%
Iron
25%
25%
Exchanges:
2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

Legumes, dried beans and peas, are a source of the mineral magnesium, which helps send signals to the muscles via the nervous system. Muscles help bones move so you can do many things.

Mix up the colorful bell peppers. Try red, yellow, orange or green peppers, or use a combo.

Directions

  • 1 In 10-inch skillet, heat all ingredients to boiling, breaking up tomatoes and stirring frequently; reduce heat.
  • 2 Cover; simmer about 10 minutes or until liquid is almost absorbed.

Mix up the colorful bell peppers. Try red, yellow, orange or green peppers, or use a combo.

Rate and Comment

Mix up the colorful bell peppers. Try red, yellow, orange or green peppers, or use a combo.