Tex Mex Rice And Black Eyed Peas Recipes
MEXICAN BLACK-EYED PEAS
from a little ;church cookbook. I used Ro-Tell instead of regular tomatoes and one pound of hot suasage, makes it nice and spicy. You will want to add water as you cook.........
Provided by True Texas
Categories Beans
Time 2h20m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Sort and wash peas and place in a large Dutch oven. Cover with water 2 inches above peas. Let soak overnight.
- Brown sausage in heavy skillet, stiring to crumble.
- Add onions, brown.
- Cook until tender and drain fat.
- Drain peas well. Cover with water again. Stir in sausage and remaining ingredients.
- Bring to boil. Cover and reduce heat and simmer 1 - 1/2 hours.
- Add water if necessary.
Nutrition Facts : Calories 173.3, Fat 0.6, SaturatedFat 0.2, Sodium 123.3, Carbohydrate 32.4, Fiber 5.1, Sugar 6.2, Protein 11.1
TEX-MEX RICE AND TWO-BEAN PILAF
From "The PDQ Vegetarian Cookbook" by Donna Klein. Kidney beans or black eyed peas can replace the pinto beans (I used kidney beans as that was what I had on hand). I used 19oz cans as that was also all I had on hand. This turned out better than I expected (it seemed a strange idea to me to put salsa into something I was cooking). I used fresh onion and garlic (the original recipe called for processed).
Provided by emcmonnies
Categories Long Grain Rice
Time 30m
Yield 4 main-dish servings, 4 serving(s)
Number Of Ingredients 13
Steps:
- In a medium deep-sided skillet with a lid, heat the oil over medium heat.
- Add the onion and cook, stirring until softened, about 3 minutes.
- Add the rice and garlic and cook, stirring, about 2 minutes.
- Add the water, lentils, pinto beans, corn, salsa, chili powder, cumin, salt and pepper; bring to a boil over medium-high heat stirring occasionally.
- Reduce the heat, cover, and simmer until the rice has absorbed most of the liquid, about 20 minutes.
- Serve immediately.
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- Bring a medium pot of water to boil. Add the dried peas and boil for 30 minutes, or until tender (as tender as a canned bean would be). You don't want them to have much of a bite to them, but you don't want them mushy either. Drain the beans when you've got them where you want them.
- In a deep medium skillet, heat the olive oil at medium heat. Add the onions and cook until softened, 3 to 4 minutes. Stir in the garlic, then rice, broth, cumin, salt and pepper. Bring to a boil, cover and cook for about 20 minutes (just until the rice has *almost* absorbed all of the liquid). Time will vary depending on the type of rice you choose to use.
- Preheat the oven to 350 degrees F. Scrape the rice into a large bowl. Add the peas, tomatoes, spinach, 1 cup of the cheese and bacon. Stir it all together and then scoop it into a 9x12-inch (or similarly sized) casserole dish. Bake, uncovered, for 20 minutes. Sprinkle remaining cheese on top and bake for an additional 10 minutes, just until the cheese is melted.
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