Black Eyed Peas and Rice
A comforting Southern staple that combines earthy black eyed peas with fluffy rice and aromatic spices, perfect for family gatherings and weeknight dinners.
Ingredients
Main Ingredients
- 1 cup dried black eyed peas Soaked overnight, or use 2 cups of canned black eyed peas.
- 2 cups canned black eyed peas Drained and rinsed, alternative to dried peas.
- 1 cup long-grain rice Use white or brown rice depending on preference.
- 2 tablespoons olive oil For sautéing the vegetables.
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon thyme or oregano Choose one for an aromatic touch.
- 2 cups vegetable broth or water
- to taste salt and pepper Adjust according to personal preference.
Instructions
Preparation
- Soak 1 cup of dried black eyed peas overnight in plenty of water, then drain. Alternatively, use 2 cups of canned black eyed peas.
- In a large pot, heat 2 tablespoons of olive oil over medium heat.
- Add the chopped onion and sauté until softened and translucent (about 5 minutes).
- Add 2 minced cloves of garlic and sauté until fragrant and golden.
Cooking
- Stir in 1 teaspoon of ground cumin and 1 teaspoon of smoked paprika, cooking to release aromas.
- If desired, add a chopped bell pepper and cook for a couple of minutes.
- Add the drained black eyed peas and 1 cup of long-grain rice to the pot.
- Pour in 2 cups of vegetable broth or water. Bring to a gentle boil.
- Reduce the heat to low, cover the pot and simmer for 25-30 minutes for white rice or 40 minutes for brown rice.
- Once the rice and peas are tender, fluff using a fork and season with salt and pepper to taste.
Notes
For leftovers, cool to room temperature before transferring to an airtight container. It'll last in the fridge for up to 4 days, or freeze for up to 3 months. Add broth or water when reheating to revive moisture.