USA / Main dishes

Southern-style black-eyed peas and rice

Name: Southern-style black-eyed peas and rice
Prep time: 15 min
Cook time: 25 min
Yield: 4 portions
Cuisine: USA
Ingredients: 500 g tinned black-eyed peas, drained; 1 onion, diced; 1 green pepper, diced; 1 tbsp oil; 1 tsp smoked paprika; 300 ml vegetable stock; 500 g freshly cooked rice

Southern-style black-eyed peas and rice for a relaxed home table, with straightforward preparation and familiar ingredients.

Prep15 min

Cook25 min

Yield4 portions

Jump to recipe

Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

4 portions

1×

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Cook onion and pepper in oil for eight minutes until soft.
Stir in paprika and drained peas, then add stock.
Simmer 15 minutes, crushing a few peas to thicken the broth. Taste before adding salt.
Spoon peas and broth over freshly cooked hot rice and serve immediately.

A little kitchen note

Untested editorial home-cooking adaptation; timings vary with equipment.

Allergen notes

Check stock. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/4 of the recipe)

Energy: 318 kcal
Protein: 11.0 g
Carbs: 58.2 g
Fat: 4.6 g
Fibre: 8.8 g
Total sugar: 9.7 g
Sodium: 235 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

Make a little more of it