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2 tablespoons olive oil
In large, heavy saucepan, heat oil and garlic until garlic begins to brown. Add onion and sauté until lightly browned; stir in water, rice,
and salt and pepper.
Bring rice mixture to a boil over medium heat, stirring constantly. Cover, reduce heat to low and cook 10 minutes.
Stir in black-eyed peas and carrots; return to a boil and cook 5 to 10 minutes longer or until all liquid has been absorbed and rice is tender. Transfer mixture to serving platter and top with green onions.
Poster's Notes:
Posted by Gypsy/Phyllis Wilson
Nutritional Info Per Serving: N/A
4 cloves garlic, sliced
1 large onion, coarsely chopped
4-1/2 cups water
2 cups long-grain white rice
1 teaspoon salt
1/2 teaspoon cracked black pepper
2 15-ounce cans black-eyed peas, drained
2 cups shredded carrots
1/2 cup sliced green onions
I got this in the Minute Meals e-zine and thought I'd give it a try for New Years. Of course, I don't have any canned black-eyed peas on the house....but I'll try soaking some overnight and then make it for lunch tomorrow.