Best 6 Spicy Rice And Black Eyed Peas Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Embark on a culinary journey to the heart of Southern cuisine with this tantalizing Spicy Rice and Black-Eyed Peas recipe. This classic dish, deeply rooted in African-American tradition, offers a harmonious blend of flavors and textures that will delight your taste buds. Join us as we explore the nuances of this beloved recipe, unlocking its secrets and uncovering the stories behind its enduring popularity.

In this comprehensive guide, you'll find not just one, but three variations of this iconic dish, each with its own unique twist. From the traditional Southern-style Spicy Rice and Black-Eyed Peas to the vibrant Caribbean-inspired Coconut Rice and Black-Eyed Peas, and the modern fusion of Jambalaya Rice and Black-Eyed Peas, we've got you covered.

Get ready to explore the depths of flavor as we delve into the secrets of cooking perfect black-eyed peas, the art of achieving just the right level of spiciness, and the harmony between aromatic rice and hearty veggies. Along the way, you'll discover tips for creating the ultimate side dish or main course, perfect for potlucks, family gatherings, or a cozy weeknight meal.

Whether you're a seasoned home cook or just starting your culinary adventure, this guide has something for everyone. So gather your ingredients, prepare your taste buds, and let's embark on a journey through the flavors of Spicy Rice and Black-Eyed Peas, one recipe at a time.

Here are our top 6 tried and tested recipes!

BLACK-EYED PEAS AND RICE



Black-Eyed Peas and Rice image

Black-eyed peas with rice.

Provided by Negman

Categories     Main Dish Recipes     Rice     Beans and Rice Recipes

Time 9h5m

Yield 6

Number Of Ingredients 11

1 cup dried black-eyed peas
1 tablespoon olive oil
1 cup lean diced ham
1 onion, chopped
½ cup chopped green bell pepper
1 clove garlic, minced
2 cups water
2 bay leaves
2 pinches paprika, or more to taste
salt and ground black pepper to taste
3 cups cooked rice

Steps:

  • Place black-eyed peas into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.
  • Heat olive oil in a pot over medium heat; cook and stir ham until browned, about 5 minutes. Add onion, green bell pepper, and garlic; saute until onion is tender, about 10 minutes. Add black-eyed peas, water, bay leaves, paprika, salt, and black pepper; cover pot with a lid and simmer until peas are tender, 40 to 50 minutes.
  • Remove bay leaves from black-eyed peas mixture and stir in rice. Simmer until all the liquid is evaporated, 5 to 10 more minutes.

Nutrition Facts : Calories 274.3 calories, Carbohydrate 41.7 g, Cholesterol 10.6 mg, Fat 6.4 g, Fiber 3.9 g, Protein 12.6 g, SaturatedFat 1.7 g, Sodium 277.5 mg, Sugar 3.1 g

SPICY BLACK-EYED PEAS AND RICE



Spicy Black-Eyed Peas and Rice image

Make and share this Spicy Black-Eyed Peas and Rice recipe from Food.com.

Provided by JeriBinNC

Categories     Beans

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

2 cups cooked brown rice
1/2 bell pepper, chopped
1/2 teaspoon oregano
1/2 teaspoon rosemary
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1 medium onion, chopped
1 garlic clove, minced
1 (14 1/2 ounce) can diced tomatoes with juice
1 cup tomato sauce
1 (15 ounce) can black-eyed peas, rinsed and drained

Steps:

  • Mix all ingredients together ina large skillet.
  • Bring to a boil, stirring frequently.
  • Cover, reduce heat, and simmer for 10 minutes or until heated through.
  • This is a versatile recipe. Feel free to use different seasonings or beans if these don't strike your fancy.

Nutrition Facts : Calories 253.4, Fat 1.8, SaturatedFat 0.4, Sodium 1009.6, Carbohydrate 52.2, Fiber 8.3, Sugar 8, Protein 9.4

BLACK-EYED PEAS AND RICE



Black-Eyed Peas and Rice image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 7

1 quart water
1/2 cup soy sauce
1 teaspoon season salt
1/2 teaspoon garlic powder
1/2 teaspoon curry powder
8 ounces black-eyed peas, cooked
About 1 1/2 to 2 cups raw rice

Steps:

  • Combine water, say sauce, salt garlic powder, curry powder and cooked peas. Add rice by pouring it into the center of the pot until it reaches the top of the water line-NO MORE. Stir well and cover. Continue cooking on a medium to low flame until rice is fluffy and cooked through.

BLACK-EYED PEAS AND RICE



Black-Eyed Peas and Rice image

In her cookbook, "Jubilee: Recipes from Two Centuries of African American Cooking," Toni Tipton-Martin writes about the Carolina lowcountry tradition of the dish Hoppin' John, as recorded in the "Penn School & Sea Islands Heritage Cookbook." The dish was described as brown field peas cooked with rice to be eaten for good luck throughout the year. In African American communities, the tradition of eating rice and cowpeas dates to a celebration on Dec. 31, 1862, Freedom's Eve. On that day, enslaved Africans congregated in churches in the south, eager to hear the news that the Emancipation Proclamation had set them free. The tradition of eating peas and rice for the new year is now deeply held across cultures throughout the United States and ties to centuries-old folklore that might just lead to better health, prosperity and maybe, just maybe, a bit more luck.

Provided by Kayla Stewart

Categories     dinner, beans, main course, side dish

Time 1h45m

Yield 8 servings

Number Of Ingredients 9

1 pound dried black-eyed peas, picked over for stones, rinsed, soaked in water overnight, and drained
3/4 pound salt pork or bacon, cut into 1/4-inch dice
1 small onion, chopped
2 large garlic cloves, minced
6 cups chicken stock, store-bought or homemade
1/2 cup diced (1/4-inch) ham (2 1/2 ounces)
1/2 teaspoon red-pepper flakes
Fine salt and black pepper
1 cup long-grain rice

Steps:

  • Soak the black-eyed peas in cold water overnight, then drain when ready to cook.
  • In a large saucepan, cook the salt pork over medium-high heat, stirring occasionally, until crisp and the fat is rendered, about 6 minutes. Add the onion and garlic and cook until just translucent, about 3 minutes. Stir in the chicken stock, drained black-eyed peas, ham, red-pepper flakes, 1 teaspoon salt and 1/4 teaspoon black pepper. Bring to a boil, then reduce the heat, cover, and simmer over medium-low heat, skimming any foam that rises to the surface, until tender, about 1 hour.
  • Taste and season with more salt as desired. Stir in the rice. Cover and return the pot to a simmer over high heat. Reduce the heat to maintain a gentle simmer, cover and cook until the rice is tender, about 20 minutes longer. Remove from the heat and let stand, covered, 5 minutes, then serve.

SPICY BLACK-EYED PEA AND RICE FRITTATA



Spicy Black-Eyed Pea and Rice Frittata image

Categories     Bean     Egg     Herb     Rice     Brunch     Broil     High Fiber     Lunch     Gourmet     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6 as a light main course

Number Of Ingredients 16

3/4 cup dried black-eyed peas
1 medium onion
3 garlic cloves
1 red bell pepper
1/2 teaspoon dried hot red pepper flakes
3 tablespoons unsalted butter
1/2 cup long-grain white rice
2/3 cup water
1 medium zucchini
1 large egg yolk
1 whole large egg
1/4 cup chopped fresh coriander leaves
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
Tabasco
Accompaniment: Guacamole

Steps:

  • Quick-soak black-eyed peas. In a saucepan simmer peas in water to cover until tender, about 20 minutes, and drain in a sieve.
  • Chop onion and mince garlic. Cut bell pepper into 1/4-inch dice. In a 3-quart kettle cook onion, garlic, bell pepper, and red pepper flakes in 2 tablespoons butter over moderate heat, stirring occasionally, until onion is softened. Add rice and cook, stirring, 1 minute. Stir in water and cook mixture, covered, over low heat until rice is tender and water is absorbed, about 15 minutes.
  • While rice is cooking, coarsely shred enough zucchini to measure 3/4 cup and in a large bowl lightly beat yolk and whole egg. To egg mixture add rice mixture, peas, zucchini, coriander, salt, pepper, and Tabasco to taste, stirring until combined.
  • In a 10-inch non-stick skillet heat remaining tablespoon butter over moderate heat until foam subsides, tilting skillet to distribute evenly. Transfer egg mixture to skillet, spreading top evenly, and cook until underside of frittata is golden and set but top is still wet, about 10 minutes.
  • Preheat broiler while frittata is cooking.
  • Broil frittata about 3 inches from heat until set and top of frittata is golden and crisp, about 8 minutes. With a spatula slide frittata onto a platter.
  • Cut frittata into 6 wedges and serve with guacamole.

SPICY RICE AND BLACK-EYED PEAS



Spicy Rice and Black-Eyed Peas image

Make and share this Spicy Rice and Black-Eyed Peas recipe from Food.com.

Provided by MsSally

Categories     Low Protein

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

3/4 cup instant rice (uncooked)
1 cup green bell pepper (chopped)
1 tablespoon oregano leaves (fresh or 1 tsp dried)
1/4 teaspoon salt
1/8 teaspoon ground red pepper (cayenne)
1/2 cup onion (chopped)
1 garlic clove, finely chopped
1 (14 1/2 ounce) can stewed tomatoes, undrained
1 (15 -16 ounce) can black-eyed peas, drained

Steps:

  • In 10-inch skillet, heat all ingredients to boiling, breaking up tomatoes and stirring frequently; reduce heat.
  • Cover; simmer about 10 minutes or until liquid is almost absorbed.

Tips:

  • Use fresh ingredients: Fresh vegetables, herbs, and spices will give your dish the best flavor.
  • Don't be afraid to experiment: There are many different ways to make spicy rice and black-eyed peas. Feel free to adjust the ingredients and spices to your liking.
  • Cook the rice and black-eyed peas separately: This will help to ensure that both ingredients are cooked evenly.
  • Use a good quality broth: The broth will add a lot of flavor to the dish. Use a broth that you like the taste of.
  • Don't overcook the vegetables: Overcooked vegetables will lose their flavor and texture.
  • Serve the dish hot: Spicy rice and black-eyed peas is best served hot. You can garnish the dish with fresh herbs or vegetables.

Conclusion:

Spicy rice and black-eyed peas is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up leftover rice and black-eyed peas. This dish is also a good source of protein, fiber, and vitamins. So next time you are looking for a quick and easy meal, give spicy rice and black-eyed peas a try.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #preparation     #low-protein     #healthy     #salads     #easy     #low-fat     #dietary     #low-cholesterol     #low-saturated-fat     #low-calorie     #healthy-2     #low-in-something     #3-steps-or-less

Related Topics