Directions:
- Put the rice in a large bowl and gently separate the grains and break apart any lumps.
- In a large frying pan, bring the water, onion, celery, garlic, and pepper to a boil, stirring frequently.
- Add the black-eyed peas and squash and return to a boil, stirring frequently.
- Reduce heat to low, cover, and simmer, stirring occasionally, until the peas and squash are tender and most of the water has evaporated, about 20 minutes.
- Add the rice, bell pepper, and pepper sauce and, stirring and tossing frequently, simmer until heated through, about 5 minutes.
- To serve, transfer to a bowl.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 588 Kcal (2462 kJ) | ||
| Calories from fat | 33.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.71g | 6% | |
|---|---|---|---|
| Sodium | 41.73mg | 2% | |
| Potassium | 650.87mg | 14% | |
| Total Carbs | 107.71g | 36% | |
| Sugars | 4.66g | 19% | |
| Dietary Fiber | 7.53g | 30% | |
| Protein | 11.09g | 22% | |
| Vitamin C | 38.1mg | 64% | |
| Vitamin A | 1.2mg | 42% | |
| Iron | 10.4mg | 58% | |
| Calcium | 85.6mg | 9% | |
| Amount Per 100 g | |||
| Calories | 135.98 Kcal (569 kJ) | ||
| Calories from fat | 7.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.86g | 6% | |
|---|---|---|---|
| Sodium | 9.65mg | 2% | |
| Potassium | 150.52mg | 14% | |
| Total Carbs | 24.91g | 36% | |
| Sugars | 1.08g | 19% | |
| Dietary Fiber | 1.74g | 30% | |
| Protein | 2.57g | 22% | |
| Vitamin C | 8.8mg | 64% | |
| Vitamin A | 0.3mg | 42% | |
| Iron | 2.4mg | 58% | |
| Calcium | 19.8mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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