Welcome to the world of flavorsome cuisine, where we embark on a journey to discover the tantalizing "spicy rice and black-eyed peas" recipe. This delectable dish promises an explosion of taste, combining the warmth of aromatic spices with the hearty goodness of rice and the smoky undertones of black-eyed peas. For those seeking a culinary adventure, this article will guide you through the process, providing step-by-step instructions and unveiling the secrets to creating a dish that will leave your taste buds singing. Embrace the vibrant flavors, delve into the rich cultural history of this timeless recipe, and prepare to savor a meal that will become a cherished family favorite.
Here are our top 8 tried and tested recipes!
SPICY BLACK-EYED PEAS AND RICE
Make and share this Spicy Black-Eyed Peas and Rice recipe from Food.com.
Provided by JeriBinNC
Categories Beans
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix all ingredients together ina large skillet.
- Bring to a boil, stirring frequently.
- Cover, reduce heat, and simmer for 10 minutes or until heated through.
- This is a versatile recipe. Feel free to use different seasonings or beans if these don't strike your fancy.
Nutrition Facts : Calories 253.4, Fat 1.8, SaturatedFat 0.4, Sodium 1009.6, Carbohydrate 52.2, Fiber 8.3, Sugar 8, Protein 9.4
SPICY RICE AND BLACK-EYED PEAS
Make and share this Spicy Rice and Black-Eyed Peas recipe from Food.com.
Provided by MsSally
Categories Low Protein
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In 10-inch skillet, heat all ingredients to boiling, breaking up tomatoes and stirring frequently; reduce heat.
- Cover; simmer about 10 minutes or until liquid is almost absorbed.
SPICY RICE AND BLACK EYE PEAS RECIPE
This spicy and black eye peas recipe makes a great side dish and is a popular dish throughout American and West Indian cuisines.
Provided by GoodtoKnow
Categories Dinner
Time 33m
Yield Serves: 4
Number Of Ingredients 11
Steps:
- Heat the oil in a large saucepan and gently fry the garlic with the mustard and cinnamon for 1 min. Add the rice and cook, stirring, for about 2 mins until the rice becomes opaque.
- Pour over the stock, bring to the boil, cover and simmer for 10 mins.
- Add the beans, coconut and ground cumin, re-cover and cook for a further 5 mins. Remove from the heat and stand, covered, for 10 mins. Discard the cinnamon stick and season to taste.
- To serve, pile into a serving bowl and sprinkle with fresh coriander leaves. Serve immediately.
Nutrition Facts : @context https
SPICY BLACK-EYED PEAS
Provided by Tyler Florence
Categories side-dish
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- In a large pot over medium heat, add bacon and render until crisp. Remove the bacon to the paper towel-lined plate. To the same pot with rendered bacon fat, add the garlic, chiles, bay leaves, and dried peas and stir to combine. Pour in the chicken stock and add the tomatoes. Simmer over medium-low heat for 1 hour until peas are tender.
- Transfer about 1 to 2 cups of the peas to a blender and puree until smooth. Place the blended peas back into the pot and stir to incorporate. Add the thyme leaves and season with salt and pepper, to taste. Continue to cook for another 15 minutes. Place in a serving dish and dress the peas with the lemon juice, green onions, cilantro and bacon before serving
BLACK-EYED PEAS AND RICE
Steps:
- Combine water, say sauce, salt garlic powder, curry powder and cooked peas. Add rice by pouring it into the center of the pot until it reaches the top of the water line-NO MORE. Stir well and cover. Continue cooking on a medium to low flame until rice is fluffy and cooked through.
CREOLE BLACK-EYED PEAS AND RICE
An easy spicy dish. Adjust the spices to your needs - less Creole Seasoning if you like it mild, add chili powder or cayenne pepper for more kick! This is also good with salsa on top. You can substitute 1/2 pound dried black-eyed peas, cooked for the canned black-eyed peas if you wish.
Provided by Sola
Categories Side Dish Rice Side Dish Recipes
Time 55m
Yield 6
Number Of Ingredients 9
Steps:
- Crumble the ground beef into a deep skillet or large saucepan over medium-high heat. Add the onions and green pepper. Cook and stir until beef is evenly browned. Drain the grease.
- Add the rice and water to the pan, and season with Creole seasoning, pepper, and garlic powder. Bring to a boil, then cover and reduce heat to low. Simmer for 30 minutes, until the water is absorbed. About halfway through cooking the rice, stir in the black-eyed peas.
Nutrition Facts : Calories 387.6 calories, Carbohydrate 48.7 g, Cholesterol 49.6 mg, Fat 10.4 g, Fiber 6.2 g, Protein 24.1 g, SaturatedFat 3.9 g, Sodium 720.7 mg, Sugar 1.7 g
SPICY BLACK-EYED PEA AND RICE FRITTATA
Categories Bean Egg Herb Rice Brunch Broil High Fiber Lunch Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6 as a light main course
Number Of Ingredients 16
Steps:
- Quick-soak black-eyed peas. In a saucepan simmer peas in water to cover until tender, about 20 minutes, and drain in a sieve.
- Chop onion and mince garlic. Cut bell pepper into 1/4-inch dice. In a 3-quart kettle cook onion, garlic, bell pepper, and red pepper flakes in 2 tablespoons butter over moderate heat, stirring occasionally, until onion is softened. Add rice and cook, stirring, 1 minute. Stir in water and cook mixture, covered, over low heat until rice is tender and water is absorbed, about 15 minutes.
- While rice is cooking, coarsely shred enough zucchini to measure 3/4 cup and in a large bowl lightly beat yolk and whole egg. To egg mixture add rice mixture, peas, zucchini, coriander, salt, pepper, and Tabasco to taste, stirring until combined.
- In a 10-inch non-stick skillet heat remaining tablespoon butter over moderate heat until foam subsides, tilting skillet to distribute evenly. Transfer egg mixture to skillet, spreading top evenly, and cook until underside of frittata is golden and set but top is still wet, about 10 minutes.
- Preheat broiler while frittata is cooking.
- Broil frittata about 3 inches from heat until set and top of frittata is golden and crisp, about 8 minutes. With a spatula slide frittata onto a platter.
- Cut frittata into 6 wedges and serve with guacamole.
BLACK-EYED PEAS SPICY STYLE
A spicy twist on black-eyed peas.
Provided by Angela
Categories Side Dish Beans and Peas
Time 40m
Yield 3
Number Of Ingredients 4
Steps:
- In a medium-size pot, combine black-eyed peas, onion, jalapeno peppers, and black pepper (to taste). Heat all ingredients to simmer, let cook 30 minutes. Enjoy!
Nutrition Facts : Calories 118.7 calories, Carbohydrate 21.4 g, Fat 0.8 g, Fiber 5.1 g, Protein 7.1 g, SaturatedFat 0.2 g, Sodium 433.3 mg, Sugar 0.8 g
Tips:
- Properly Sort and Rinse the Black-Eyed Peas: Before cooking, meticulously sort through the black-eyed peas to remove any debris or damaged peas. Rinse them thoroughly under running water to eliminate any impurities.
- Soak the Black-Eyed Peas: Soaking the black-eyed peas overnight or for at least 6-8 hours helps reduce cooking time and enhances their flavor. If you're short on time, a quick soak of 30 minutes to an hour in boiling water can also do the trick.
- Use a Dutch Oven or Heavy-Bottomed Pot: A Dutch oven or a heavy-bottomed pot is ideal for cooking black-eyed peas and rice. These pots distribute heat evenly, preventing hot spots and ensuring the dish cooks evenly.
- Add Aromatics and Spices: To elevate the flavor of your black-eyed peas and rice, sauté aromatics like onions, garlic, bell peppers, and celery in a little oil before adding the peas and rice. A blend of spices like cumin, paprika, thyme, and bay leaves will add warmth and depth of flavor.
- Control the Liquid: The amount of liquid you add will determine the consistency of your black-eyed peas and rice. For a drier dish, use less liquid, and for a soupier consistency, add more. A general rule of thumb is to use about 2 cups of liquid for every cup of black-eyed peas and rice.
- Simmer until Tender: Once you've combined all the ingredients, bring the mixture to a boil, then reduce heat to low, cover the pot, and simmer for about 45 minutes to an hour, or until the black-eyed peas and rice are tender.
Conclusion:
Indulge in the comforting flavors of this classic Southern dish, where tender black-eyed peas and fluffy rice come together in a symphony of spices and aromatics. The addition of bell peppers, celery, and tomatoes adds a vibrant texture and freshness, while the blend of spices infuses every bite with warmth and depth. Whether served as a main course or a hearty side, this black-eyed peas and rice recipe is sure to satisfy and transport you to the heart of Southern cooking.
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