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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Mix black-eyed peas, rice, bacon and hot sauce with Sargento Shredded Reduced Sodium Mild Cheddar for a delicious treat. Ingredients:
2 slices lower sodium bacon |
1 small onion, chopped |
1 cup quick cooking brown rice |
1 3/4 cups reduced sodium chicken broth |
1/2 teaspoon hot pepper sauce |
1 3/4 cups frozen black-eyed peas, thawed |
1 large tomato, seeded, chopped |
1 1/4 cups sargento® shredded reduced sodium mild cheddar cheese, divided |
1/4 cup chopped parsley |
Directions:
1. Cut bacon crosswise into thin strips. Cook bacon and onion in large deep skillet over medium heat 5 minutes or until onion is tender.
2. Add rice; mix well. Add broth and hot pepper sauce; bring to a boil over high heat. Stir in black-eyed peas. Cover; reduce heat and simmer 10 minutes or until most of liquid is absorbed. Stir in tomato; heat through.
3. Remove from heat; stir in 1 cup cheese. Transfer to 4 serving plates; top with remaining cheese and parsley.
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