Ingredients30 m servings 354 cals
- Cut bacon crosswise into thin strips. Cook bacon and onion in large deep skillet over medium heat 5 minutes or until onion is tender.
- Add rice; mix well. Add broth and hot pepper sauce; bring to a boil over high heat. Stir in black-eyed peas. Cover; reduce heat and simmer 10 minutes or until most of liquid is absorbed. Stir in tomato; heat through.
- Remove from heat; stir in 1 cup cheese. Transfer to 4 serving plates; top with remaining cheese and parsley.
- Helpful Tips: Bacon and hot pepper sauce brands vary in sodium content. Our nutrition information is based on Oscar Mayer and Tabasco.
Per Serving: 354 calories; 15.7 g fat; 36.1 g carbohydrates; 19.9 g protein; 44 mg cholesterol; 647 mg sodium. Full nutrition
ReviewsRead all reviews 10
I was looking around for something to use my black-eyed peas in and came across this. It came out really nicely, and quite tasty indeed! I did end up replacing a few things based on what I had...
I made this tonight for the first time, as written, though substituting tomatoes with jalapenos because we did not have hot sauce. Overall, it is a good, filling dish, even the kids liked it. Th...
This was very tasty! I liked the texture the black-eyed peas brought.
This was a great recipe that was quick and easy to make. I added 2 cubed chicken breasts when I cooked the bacon and onions. I would crisp up the bacon first the next time before adding the on...
Honestly, this is the best recipe I've ever made that included black eyed peas or brown rice. It's definitely a keeper! I didn't have any instant brown rice, so I used regular brown rice inste...
This didn't last long on the plate, very morish :) Well worth making
Added shredded chicken to this, and made the rice into Spanish rice. It was still super good!