Black-Eyed Peas Rice

  • 1 onion
  • water/broth for saute
  • 1 15oz can peeled tomatoes, drained or equivalent Amount of fresh tomatoes (1.5 cups)
  • 1 15oz can Black Eye Peas, drained
  • 2 cups cooked white rice (I used a mixture of white/brown basmati)
  • Salt, pepper, garlic powder for seasoning image placeholder

Chop the onion and sauté it in a good size frying pan with the broth. If you are using fresh tomatoes, add them and cook until they are soft. Stir in the remaining ingredients and heat through.

NOTES: Don't drain the tomatoes and black-eyes completely. You need a little "juice" to make it a nice mushy (comforting) casserole. I really liked it with a generous Amount of pepper. This recipe was from a TV program here in Raleigh NC called "Southern Sportsman". I just took out the oil and bacon.

Servings: 3 - 4
Source: Lauren Bednarcyk
Submitted by: Recipe Group Member
Date: Oct 7, 1994