Pennsy Black Eyed Peas and Rice
- Ready In:
- 2hrs
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1 cup dried black-eyed peas
- 1⁄2 cup yellow onion
- 1 bay leaf
- 1⁄2 teaspoon red pepper flakes
- 3 garlic cloves
- 1 1⁄2 cups water
- 2 cups texmati and wild rice
- 14 1⁄2 ounces Italian tomatoes, diced
- 1 tomatoes, chopped
- 1 cup sugar snap pea, fresh
- pepper, to taste
- fat-free cheddar cheese, grated or soy cheese
directions
- Soak the peas or quick soak. Cook the black eyed peas to the rice, NOT including the rice which is the second step for approx one hour.
- Adjust the water if needed to keep the peas covered. Drain, remove the bay leaf. Set aside.
- Cook the rice according to package directions. Then combine the peas with them and mix gently. add the rest of the ingredients except the cheese. Salt and pepper to taste.
- Simmer for until the peas are done or cook them first and add and then simmer 10 to 15 minutes. Serve hot with cheese on top.
- Note: If you eat meat add a bit of pork or ham.
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