RCI-RC.004.0043.001
Black-eyed Pea and Rice Dressing
Peas, Black-Eyed Dry by the US Department of Agriculture, public domain government resource—original source of recipe Makes an excellent stuffing for chicken or can be served as a side dish.
Prep10 min
Cook0 min
Total10 min
Servings4
Difficultyintermediate
Ingredients
Method
1
Rinse the dry black-eyed peas under cold water, then add them to a pot with 3 cups of water.
1 minutes
2
Bring the water to a boil, then reduce heat and simmer the peas for 30-35 minutes until they are tender but still hold their shape.
33 minutes
3
Heat the oil in a large skillet over medium heat, then add the chopped onion and celery.
1 minutes
4
Sauté the onion and celery for 5-7 minutes until they become soft and fragrant.
6 minutes
5
Stir in the tomato paste and black pepper, cooking for 1-2 minutes until the tomato paste is well incorporated.
1 minutes
6
Drain the cooked black-eyed peas and add them to the skillet with the onion and celery mixture.
1 minutes
7
Add the cooked rice to the skillet and stir everything together until well combined.
1 minutes
8
Cook the mixture over medium heat for 8-10 minutes, stirring occasionally, until heated through and the flavors are blended.
9 minutes