Description
A comforting dish made with black-eyed peas, rice, and smoked ham hock, perfect for any occasion.
Ingredients
Scale
- 1 cup black-eyed peas (dried or canned)
- 1 cup long-grain rice
- 1 smoked ham hock (or 1 tsp smoked paprika for vegetarian)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 green bell pepper, diced
- 1/4 tsp cayenne pepper (adjust to taste)
- 4 cups water or broth
Instructions
- If using dried black-eyed peas, rinse and soak overnight. Drain and set aside.
- In a large pot over medium heat, add oil and sauté the onion and green pepper until softened (about 5 minutes).
- Stir in minced garlic and cayenne pepper; cook for another minute.
- Add black-eyed peas and smoked ham hock (or paprika) to the pot, along with water or broth. Bring to a boil.
- Stir in the rice, reduce heat to low, cover, and simmer for about 20 minutes until rice is tender.
- Remove the ham hock if used; shred meat back into the pot if desired. Fluff the mixture with a fork before serving.
Notes
- This dish can be vegetarian by substituting the ham hock with smoked paprika.
- Adjust the cayenne pepper to control the spice level.
- Great served with cornbread or a side salad.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 8g
- Protein: 18g
- Cholesterol: 10mg