Black Eyed Pea Salsa with white rice, blackeye peas, diced tomatoes and green chile peppers.
1 cup white rice
2 cups water
2 15-ounce cans blackeyed peas, drained
1 10-ounce can diced tomatoes with green chile peppers
Bring a small pot of rice and water to a boil.
Cover pot, reduce heat to simmer and let cook 20 minutes or until rice is tender.
In a large saucepan, combine rice, peas, tomatoes and chili.
Stir the mixture over a medium heat until it is heated through.
Recipe makes 3 cups.
- Canned black eyed peas are U.S. Grade A beans, also known as cowpeas.
- Black eyed peas are a low sodium food.
- One-half cup of black-eyed peas provides more than 15 percent of the recommended daily amount of fiber.
Serve black-eyed peas cold or heated in salads, soups, stews, and chili. Black-eyed peas are great when added to rice and served as a side dish or vegetarian meal.
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