RCI-RC.004.0045.001
Black-eyed Peas and Rice II
Black-eyed Peas and Rice II from the Recidemia collection
Prep45 min
Cook20 min
Total65 min
Servings4
Difficultyintermediate
Ingredients
- x dried black-eyed Peas1 unit
- 1/2 unit
- x lipton rice 'n' sauce cajun1 unit
- 1 tbsp
- x stew meat1 unit
- creole or cajun seasoning1 tsp
- x bell pepper1 unit
- cayenne pepper or hot sauce1 unit
Method
1
Dice the onion and pepper into small, uniform pieces to ensure even cooking throughout the soup.
5 minutes
2
Heat a splash of oil in a large pot over medium heat, then add the diced onion and pepper and sauté until softened and fragrant.
7 minutes
3
If using dried black-eyed peas, rinse them thoroughly under cold water and pick out any debris before adding them to the pot.
3 minutes
4
Add the black-eyed peas to the pot along with enough water or broth to cover by at least two inches, then bring the mixture to a boil.
10 minutes
5
Reduce the heat to a gentle simmer, cover the pot, and cook the black-eyed peas until they are nearly tender.
45 minutes
6
Stir in the rice and add additional liquid if needed to maintain a thick, soupy consistency throughout the pot.
2 minutes
7
Continue simmering the soup uncovered, stirring occasionally, until the rice is fully cooked and has absorbed some of the broth to create a hearty, minestrone-style texture.
20 minutes
8
Taste the soup and adjust seasoning as desired, then ladle into bowls and serve hot.
2 minutes