Directions:
- Cover peas with boiling water and let rest for one hour. Pour water off and rinse and drain.
- Combine onion, celery with 1/2 cup of the stock in a 2 1/2 quart sauce pan. Cover and cook over medium high heat until tender, about 3 or 4 minutes.
- Add the peas and remaining stock, cover and bring to a boil over medium high heat. Reduce heat to simmer and cook peas until tender, about 15 or 20 minutes.
- Stir in the rice, salt, cumin and hot pepper sauce. Cover and simmer until rice is tender, about 20 minutes.
- Toss with spread, parsley and serve!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 117.32 Kcal (491 kJ) | ||
| Calories from fat | 33.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.75g | 6% | |
|---|---|---|---|
| Cholesterol | 0.75mg | 0% | |
| Sodium | 508.18mg | 21% | |
| Potassium | 43.9mg | 1% | |
| Total Carbs | 10.73g | 4% | |
| Sugars | 0.5g | 2% | |
| Dietary Fiber | 0.39g | 2% | |
| Protein | 2.49g | 5% | |
| Vitamin C | 2.1mg | 4% | |
| Iron | 0.7mg | 4% | |
| Calcium | 61.8mg | 6% | |
| Amount Per 100 g | |||
| Calories | 31.19 Kcal (131 kJ) | ||
| Calories from fat | 8.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1g | 6% | |
|---|---|---|---|
| Cholesterol | 0.2mg | 0% | |
| Sodium | 135.12mg | 21% | |
| Potassium | 11.67mg | 1% | |
| Total Carbs | 2.85g | 4% | |
| Sugars | 0.13g | 2% | |
| Dietary Fiber | 0.1g | 2% | |
| Protein | 0.66g | 5% | |
| Vitamin C | 0.6mg | 4% | |
| Iron | 0.2mg | 4% | |
| Calcium | 16.4mg | 6% | |
* 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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