Lucky Black Eyed Peas with Rice & Bacon |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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A light, easy dish for when you're ready to take a break from heavy meals. This recipe is supposed to serve 6 but it didn't go that far at MY table. No reason to stop at half the bell pepper - it could have used more. Also that dash of cayenne should be increased by quite a bit! Ingredients:
5 slices bacon, chopped or 1/2 cup chopped canadian bacon |
1 small red onion, chopped |
1/2 red bell pepper, chopped |
3 cloves garlic, minced |
1 cup basmati rice (wash well) |
2 cups low sodium chicken broth |
2 (15 ounce) cans black-eyed peas, drained,rinsed |
1/2 teaspoon salt |
1/4 teaspoon dried thyme leaves |
1/4 teaspoon fresh ground pepper |
1 dash ground red pepper (cayenne) |
1/2 cup chopped parsley |
Directions:
1. Cook bacon in large, heavy skillet over medium-high heat until crispy.
2. Drain off all but 1 T of the drippings.
3. Add onion; cook, stirring, until lightly browned, 5 minutes.
4. Stir in red pepper and garlic; cook, stirring, 1 minute.
5. Add rice; cook, stirring, until lightly colored, about 3 minutes.
6. Stir in chicken broth, peas, salt, thymeand peppers; heat to a boil.
7. Cover; reduce heat.
8. Cook until rice is tender, about 10 minutes.
9. Stir in parsley.
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