Spicy Rice With Black-eyed Peas
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 3/4 | c | Uncooked instant rice |
| 1/4 | c | Chopped green bell pepper |
| 1 | T | Chopped fresh Oregano or 1 |
| tsp dried Oregano | ||
| 1/4 | t | Salt |
| 1/8 | t | Cayenne pepper |
| 1 | Onion, chopped | |
| 1 | Clove garlic, finely chopped | |
| 1 | 16 oz stewed tomatoes | |
| undrained | ||
| 1 | 15 – 16 oz black-eyed | |
| peas drained |
INSTRUCTIONS
Source: Betty Crocker Easy One Dish Recipes Heat all ingredients to boiling in 10 inch skillet, breaking up tomatoes and stirring frequently; reduce heat. Cover and simmer about 10 minutes or until liquid is almost absorbed. Servings: 4 Calories: 195 Fat: 1g Cholesterol: 0mg Sodium: 580mg Protein: 11 g Fiber: 13g Posted to EAT-LF Digest by "Lisa Whittington" <esordliw@pacbell.net> on Apr 5, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 438
Calories From Fat: 13
Total Fat: 2.5g
Cholesterol: 0mg
Sodium: 1930.1mg
Potassium: 3001.2mg
Carbohydrates: 160.7g
Fiber: 22.8g
Sugar: 36.3g
Protein: 21.4g