Black Eyed Peas & Rice
Here’s another quick and easy side dish for those busy nights. Just a few ingredients, and vary adaptable to additions or changes depending on what you have on hand. I made mine tonight with brown rice but you could certainly use white rice as well.
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 large onion – diced
- 3 garlic cloves – minced
- 2 tablespoons tomato paste
- 1 cup low sodium chicken broth
- ½ teaspoon freshly ground black pepper
- ½ teaspoon salt
- 2 cups cooked brown rice (you can use white rice)
- 1 (15 oz) can seasoned black eyed peas
Instructions
- In a medium to large pan with a tight fitting lid, over medium heat, place olive oil. Once hot add onions and garlic and sauté six minutes. Add tomato paste and stir. Cook over medium low heat to brown and caramelize the tomato paste, about 5 minutes.
- Add broth, salt and pepper and bring to a boil. Add rice and black eyed peas. Stir to mix well and cover.
- After 5-6 minutes remove from heat, fluff with fork and taste. Salt more now if needed and let sit five minutes, and then serve.
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