Southern Peas and Rice Recipe

Southern Peas and Rice Recipe
Southern Peas and Rice Recipe photo by Taste of Home
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Southern Peas and Rice Recipe

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"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.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 2 bacon strips, cut into 1-inch pieces
  • 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.
Originally published as Southern Peas and Rice in Cooking for 2 Spring 2005, p21

Nutritional Facts

3/4 cup: 257 calories, 9g fat (5g saturated fat), 20mg cholesterol, 820mg sodium, 29g carbohydrate (0 sugars, 4g fiber), 14g protein. Diabetic Exchanges: 2 vegetable, 2 fat, 1-1/2 starch.

  • 2 bacon strips, cut into 1-inch pieces
  • 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
  1. 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.
  2. 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.
Originally published as Southern Peas and Rice in Cooking for 2 Spring 2005, p21

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