Creole Black-Eyed Peas and Rice The Best Recipes

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Creole Black-Eyed Peas and Rice

"An smooth highly spiced dish. Adjust the spices to your desires - much less Creole Seasoning if you want it slight, upload chili powder or cayenne pepper for extra kick! This is also appropriate with salsa on top. You can alternative half of pound dried black-eyed peas, cooked for the canned black-eyed peas in case you desire."

Ingredients :

1 pound lean floor pork
2 small onions, chopped
1 cup chopped green bell pepper
1 cup long grain white rice
2 cups water
1 tablespoon Creole seasoning
1 teaspoon ground black pepper
1/2 teaspoon garlic powder
2 (15.5 ounce) cans black-eyed peas, drained

Instructions :

Prep : 10M	Cook : 6M	Ready in : 55M

Crumble the floor red meat into a deep skillet or large saucepan over medium-high warmness. Add the onions and inexperienced pepper. Cook and stir till red meat is flippantly browned. Drain the grease.
Add the rice and water to the pan, and season with Creole seasoning, pepper, and garlic powder. Bring to a boil, then cowl and reduce warmness to low. Simmer for half-hour, until the water is absorbed. About midway through cooking the rice, stir within the black-eyed peas.

Notes :

Reynolds® Aluminum foil can be used to keep food moist, prepare dinner it flippantly, and make smooth-up less difficult.

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