Black Eyed Peas And Brown Rice Recipe


  • 4 cups cooked, brown rice
  • 1 ¼ cups water
  • 1 onion, chopped
  • 2 celery stalks, chopped
  • 2 garlic cloves, minced
  • ¼ tsp ground pepper
  • 3 cups cooked black-eyed-peas
  • 1 lb of butternut squash, peeled, seeded and cut into cubes
  • 1 red bell pepper, stemmed, seeded and chopped
  • ½ tsp hot pepper sauce

Put cooked rice in a large bowl. Gently separate the grains. In a large frying pan, bring the water, onion, celery, garlic and pepper to a boil, stir frequently. Add the black-eyed-peas and squash and return to boil.

Continue to stir frequently. Reduce to low, cover and simmer. Stir occasionally until the peas and squash are tender. *most of the water should be evaporated (approximately 20 minutes)

Add rice, bell pepper and the hot sauce. Stir and toss frequently, until heated through (approximately 5 minutes). Transfer to a bowl to serve.

Yields 6 servings

Nutritional information per serving

  • Calories – 268
  • Protein – 11 grams
  • Carbohydrates – 59 grams
  • Fats – 1 gram


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