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Spicy Rice with Black-Eyed Peas

Spicy Rice with Black-Eyed Peas
  • Prep 15 min
  • Total 25 min
  • Ingredients 9
  • Servings 4
Mix up the colorful bell peppers. Try red, yellow, orange or green peppers, or use a combo.

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

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.

  • 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.

Nutrition Facts

Serving Size: 1 Serving
Calories
240
Calories from Fat
10
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.

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