CREOLE BLACK-EYED PEAS AND RICE
Ingredients
Prep: 10 mins
Cook: 45 mins
Total: 55 mins
Servings: 6
Yield: 6 servings
An easy spicy dish. Adjust the spices to your needs – less Creole Seasoning if you like it mild, add chili powder or cayenne pepper for more kick! This is also good with salsa on top. You can substitute 1/2 pound dried black-eyed peas, cooked for the canned black-eyed peas if you wish.
- 1 pound “Beyond Beef”
- 2 small onions, chopped
- 1 cup chopped green bell pepper
- 1 cup long grain white rice
- 2 cups water
- 1 tablespoon Creole seasoning
- 1 teaspoon ground black pepper
- ½ teaspoon garlic powder
- 2 (15.5 ounce) cans black-eyed peas, drained
Directions
Step 1
Crumble the Beyond Beef into a deep skillet or large saucepan over medium-high heat. Add the onions and green pepper. Cook and stir until Beyond Beef is evenly browned.
Step 2
Add the rice and water to the pan, and season with Creole seasoning, pepper, and garlic powder. Bring to a boil, then cover and reduce heat to low. Simmer for 30 minutes, until the water is absorbed. About halfway through cooking the rice, stir in the black-eyed peas.
Original Recipe & Photo by Fat Free Vegan
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