Deviled Black-Eyed Peas & Rice
Deviled Black-Eyed Peas & Rice
This recipe was shared as part of my Quick Dinner series on Instagram. These dinners can be made with minimal ingredients, using what I keep stocked in my kitchen.
We all can agree there are different ways to prepare vegetables. It’s the variety in how we prepare them that tend to keep meals interesting.
For Sunday dinners at least once a month, my mom would cook a pot of black-eyed peas and another of rice. Inherently, I do the same from time to time, and many times have leftovers for the week ahead. So, I took the liberty to combine these dishes to make a meatless meal (#MeatlessMonday). This recipe makes six (6) servings, which leaves enough for lunch the next couple of days or a vegetable side for dinner.
With addition of fresh, flavorful vegetables I keep on hand, this Deviled Black-Eyed Peas dish has made the Favorite List in our home. Oh! and it’s budget-friendly, too!
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Ingredients
- 10 ounces of black-eyed peas, cooked. You can you frozen, if you prefer.
- Dash of salt
- 1 small garlic clove, chopped
- 1 small onion, chopped
- ¼ c. green pepper, chopped
- ½ c. celery, finely chopped
- 1 chicken or beef bouillon cube
- 2½ c. boiling water
- 2 c. cooked rice
- 1 Tbsp. butter
- 4 medium tomatoes, firm
- ¼ c. grated Parmesan cheese
- ½ c. bread crumbs or crackers (optional)
- Tabasco/Hot sauce to taste (optional)
- Oil
Instructions
Combine peas, 1/2 teaspoon salt, garlic, onion, green pepper, celery and bouillon cube in a saucepan. Cover the mixture with 2 1/2 cups of water, and cook over moderate heat until peas are tender. If you are using frozen peas, you will want to stir the mixture frequently to prevent sticking.
Once peas are tender; remove from the stove and drain the liquid.
Add rice, butter, and salt & pepper to taste. Toss until mixed well.
To keep the mixture hot/warm, sit the pan back on the stove but DO NOT turn on the burner.
Cut each tomato into three slices.
Mix the Parmesan cheese and bread crumbs. Dip the tomato slices into the cheese mixture; dash with Tabasco sauce.
Saute slices in a skillet with a small amount of hot oil heated through.
Arrange tomato slices in overlapping rings around the edge of the serving platter. Spoon the peas mixture in the center. Garnish with parsley.
Best served hot.
