Tex Mex Rice And Black Eyed Peas Recipes

BLACK-EYED PEAS AND RICE

In her cookbook, "Jubilee: Recipes from Two Centuries of African American Cooking," Toni Tipton-Martin writes about the Carolina lowcountry tradition of the dish Hoppin' John, as recorded in the "Penn School & Sea Islands Heritage Cookbook." The dish was described as brown field peas cooked with rice to be eaten for good luck throughout the year. In African American communities, the tradition of eating rice and cowpeas dates to a celebration on Dec. 31, 1862, Freedom's Eve. On that day, enslaved Africans congregated in churches in the south, eager to hear the news that the Emancipation Proclamation had set them free. The tradition of eating peas and rice for the new year is now deeply held across cultures throughout the United States and ties to centuries-old folklore that might just lead to better health, prosperity and maybe, just maybe, a bit more luck.

Provided by Kayla Stewart

Categories dinner, beans, main course, side dish

Time 1h45m

Yield 8 servings

Number Of Ingredients 9

Black-Eyed Peas and Rice image

Steps:

Soak the black-eyed peas in cold water overnight, then drain when ready to cook.
In a large saucepan, cook the salt pork over medium-high heat, stirring occasionally, until crisp and the fat is rendered, about 6 minutes. Add the onion and garlic and cook until just translucent, about 3 minutes. Stir in the chicken stock, drained black-eyed peas, ham, red-pepper flakes, 1 teaspoon salt and 1/4 teaspoon black pepper. Bring to a boil, then reduce the heat, cover, and simmer over medium-low heat, skimming any foam that rises to the surface, until tender, about 1 hour.
Taste and season with more salt as desired. Stir in the rice. Cover and return the pot to a simmer over high heat. Reduce the heat to maintain a gentle simmer, cover and cook until the rice is tender, about 20 minutes longer. Remove from the heat and let stand, covered, 5 minutes, then serve.

Ingredients

1 pound dried black-eyed peas, picked over for stones, rinsed, soaked in water overnight, and drained
3/4 pound salt pork or bacon, cut into 1/4-inch dice
1 small onion, chopped
2 large garlic cloves, minced
6 cups chicken stock, store-bought or homemade
1/2 cup diced (1/4-inch) ham (2 1/2 ounces)
1/2 teaspoon red-pepper flakes
Fine salt and black pepper
1 cup long-grain rice

BLACK-EYED PEAS AND RICE

Black-eyed peas with rice.

Provided by Negman

Categories Main Dish Recipes Rice Beans and Rice Recipes

Time 9h5m

Yield 6

Number Of Ingredients 11

Black-Eyed Peas and Rice image

Steps:

Place black-eyed peas into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.
Heat olive oil in a pot over medium heat; cook and stir ham until browned, about 5 minutes. Add onion, green bell pepper, and garlic; saute until onion is tender, about 10 minutes. Add black-eyed peas, water, bay leaves, paprika, salt, and black pepper; cover pot with a lid and simmer until peas are tender, 40 to 50 minutes.
Remove bay leaves from black-eyed peas mixture and stir in rice. Simmer until all the liquid is evaporated, 5 to 10 more minutes.

Nutrition Facts : Calories 274.3 calories, Carbohydrate 41.7 g, Cholesterol 10.6 mg, Fat 6.4 g, Fiber 3.9 g, Protein 12.6 g, SaturatedFat 1.7 g, Sodium 277.5 mg, Sugar 3.1 g

Ingredients

1 cup dried black-eyed peas
1 tablespoon olive oil
1 cup lean diced ham
1 onion, chopped
½ cup chopped green bell pepper
1 clove garlic, minced
2 cups water
2 bay leaves
2 pinches paprika, or more to taste
salt and ground black pepper to taste
3 cups cooked rice

TEX-MEX FRIED RICE

Provided by Ree Drummond : Food Network

Categories main-dish

Time 16m

Yield 8 servings

Number Of Ingredients 16

Tex-Mex Fried Rice image

Steps:

Heat the oil in a large skillet and brown the sausage meat, breaking it up into small pieces. When starting to brown, add the frozen corn (no need to thaw), onions, bell peppers and jalapenos. Season with the chili powder, salt, red pepper flakes and plenty of black pepper. Cook until the vegetables are crisp-tender.
Add the rice and stir-fry until heated through and coated with the vegetable mixture. Add the Worcestershire sauce, hot sauce and lime zest and juice. Stir-fry until the rice is just starting to brown. Add the scallions and stir well so that they are thoroughly mixed in. Serve and garnish with cilantro.

Ingredients

2 tablespoons vegetable oil
1 pound spicy sausage meat
1 1/2 cups frozen yellow corn kernels
1 onion, finely chopped
1 red bell pepper, finely chopped
1 jalapeno, finely chopped
1 teaspoon chili powder
Pinch kosher salt
Pinch red pepper flakes
Freshly ground black pepper
4 cups leftover cooked rice
1 tablespoon Worcestershire sauce
1 tablespoon hot sauce, or more to taste
Zest and juice of 1 lime
4 scallions, sliced
1/2 bunch fresh cilantro, chopped

More about "tex mex rice and black eyed peas recipes"

TEX MEX BLACK EYED PEAS AND RICE CASSEROLE WITH …

Web Nov 3, 2020 How to make Tex Mex Black Eyed Bean and Rice Casserole with Roasted Garlic? STEP 1) Soaking the Black Eyed Peas Soak the …
From recipemagik.com
5/5 (2)
Calories 376 per serving
Category Dinner

Soak the Black Eyed Peas in boiling hot water, which is about 2 inches more than the Beans or about 3 cups of boiling water for 1 hour and keep aside covered.After One Hour, wash the Black Eyed Peas drain the water and using a colander.Preheat the oven to 350F and grease a 9"x7" baking dish or any similar sized Casserole dish with cooking spray or oil.
Chop off the head of a Garlic. Drizzle Olive oil, Dried Rosemary and Oregano over the Garlic. Wrap it up in an aluminum foil and roast it in the oven for 20 minutes at full power.Once roasted, cool it down to room temperature. Slowly squeeze out the garlic cloves and discard the skins and the root.
Heat olive oil in a deep dish skillet. Add the chopped Onions. As the Onions, Shimmers add the Roasted Garlic cloves, and the Rice. Sprinkle some Cayenne Pepper, Ground Cumin, Salt, and Ground Black Pepper, and mix well.Saute the rice over medium to low heat. Once the Rice shimmers, add 2 cups of broth and cover cook over a low flame until the rice absorbs all the water for about 12 minutes. (Or until the Rice has absorbed almost all of the broth). The cooking time might vary depending on the rice you're using. Stir and take the skillet off the heat.
Now, take the Rice Mix off the heat. Mix it with the Black Eyed Peas which you had previously rinsed and kept aside.Add the chopped Rotel tomatoes. You can also add canned Rotel Tomatoes with green chilis.Add the thinly chopped spinach and the cheese. Mix well.Layer this in your greased casserole baking dish. Top with more Cheese.Bake uncovered for 30 minutes

Tex Mex Rice And Black Eyed Peas Recipes

BLACK-EYED PEAS AND RICE

BLACK-EYED PEAS AND RICE

Black-eyed peas with rice.

TEX-MEX FRIED RICE

More about "tex mex rice and black eyed peas recipes"

TEX MEX BLACK EYED PEAS AND RICE CASSEROLE WITH …

CHAMBERSVILLE BLACK-EYED PEAS AND RICE | HOMESICK TEXAN

TEX MEX BLACK EYED PEA CASSEROLE - RECIPE GIRL

PICKLED BLACK-EYED PEAS | HOMESICK TEXAN

EASY BLACK EYED PEAS RECIPE – A COUPLE COOKS

TEXAS BLACK EYED PEAS RECIPE - HOUSE OF YUMM

TEX-MEX RICE SALAD - MONKEY AND ME KITCHEN …

RECIPE: BASMATI RICE, BLACK-EYED PEAS AND SUNFLOWER …

BLACK EYED PEAS AND RICE (EASY, MEATLESS!)

BAIãO DE DOIS ~ BLACK EYED PEAS AND RICE - HISPANIC …

BLACK EYED PEAS AND RICE | GARDEN IN THE KITCHEN

MEXICAN RICE RECIPES : FOOD NETWORK | FOOD NETWORK

MEATLESS BROWN RICE JAMBALAYA - MEATLESS MONDAY - THE MONDAY …

TEX-MEX BLACK EYED PEAS AND HAM

SPICY RICE AND BLACK EYE PEAS | AMERICAN RECIPES | GOODTO

TEX MEX BLACK EYED PEAS AND RICE CASSEROLE WITH ROASTED …

TEX MEX BLACK EYED PEA CASSEROLE RECIPE | SAY MMM

TEX-MEX RICE AND BLACK-EYED PEAS RECIPE | EAT YOUR BOOKS

TEX-MEX RICE AND BLACK-EYED PEAS – RECIPES NETWORK

You'll also love

Related Search