Southern Peas and Rice Recipe

Southern Peas and Rice Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

"Nothing beats good old-fashioned comfort food," confirms Amber Zurbrugg of Alliance, Ohio. "This is wonderful on a cold day." Hot sauce adds a little zip to the black-eyed peas in her quick skillet side dish.

This recipe is:

Quick

Diabetic Friendly

[X]

Rate Southern Peas and Rice Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Southern Peas and Rice Recipe

Prep/Total Time: 25 min.

Yield: 2 Servings

10 15 25

Ingredients

2 Wright® Brand Bacon strips, cut into 1-inch pieces

[x]

The Perfect Quick Fix

Make summer recipes special with fresh, thick slices of Wright® Brand Bacon.

See More Recipes >
2 cups torn fresh spinach
1 cup frozen black-eyed peas, thawed
1/2 cup cooked long grain rice
1 tablespoon grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon hot pepper sauce
1/4 cup shredded reduced-fat cheddar cheese

Directions

In a small nonstick skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 teaspoon drippings.
Add spinach to drippings in skillet; cook for 3-4 minutes or until tender. Stir in the peas, rice, Parmesan cheese, salt, hot pepper sauce and bacon. Cook 5 minutes longer or until heated through. Sprinkle with cheddar cheese. Yield: 2 servings.

Nutritional Analysis: 3/4 cup equals 257 calories, 9 g fat (5 g saturated fat), 20 mg cholesterol, 820 mg sodium, 29 g carbohydrate, 4 g fiber, 14 g protein. Diabetic Exchanges: 2 vegetable, 2 fat, 1-1/2 starch.

Originally published as Southern Peas and Rice in Cooking for 2 Spring 2005, p21