Recipe by tgobbi
A light, easy dish for when you're ready to take a break from heavy meals. This recipe is supposed to serve 6 but it didn't go that far at MY table. No reason to stop at half the bell pepper - it could have used more. Also that "dash" of cayenne should be increased by quite a bit!
Top Review by Ntwiebe
Very simple, and quick. I was in a hurry, so I simmered the rice with the broth while cooking the bacon and preparing the other ingredients. This seemed to work out just fine. I kicked it up a notch with some Caribbean hot sauce as a condiment.
- 5 slices bacon, chopped or 1⁄2 cup chopped Canadian bacon
- 1 small red onion, chopped
- 1⁄2 red bell pepper, chopped
- 3 cloves garlic, minced
- 1 cup basmati rice (wash well)
- 2 cups low sodium chicken broth
- 2 (15 ounce) cans black-eyed peas, drained,rinsed
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon dried thyme leaves
- 1⁄4 teaspoon fresh ground pepper
- 1 dash ground red pepper (cayenne)
- 1⁄2 cup chopped parsley
Directions See How It's Made
- Cook bacon in large, heavy skillet over medium-high heat until crispy.
- Drain off all but 1 T of the drippings.
- Add onion; cook, stirring, until lightly browned, 5 minutes.
- Stir in red pepper and garlic; cook, stirring, 1 minute.
- Add rice; cook, stirring, until lightly colored, about 3 minutes.
- Stir in chicken broth, peas, salt, thymeand peppers; heat to a boil.
- Cover; reduce heat.
- Cook until rice is tender, about 10 minutes.
- Stir in parsley.