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Ingredients35 m servings 289 cals
Original recipe yields 6 servings
- Combine onion and green bell pepper in a skillet; add enough canola oil to coat onion and bell pepper. Cover skillet and cook onion and bell pepper over medium heat until tender, about 15 minutes.
- Mix rice, kidney beans, tomato paste, black-eyed peas, hot sauce, smoked salt, dill weed, mustard powder, garlic powder, and savory into onion and bell pepper; cook and stir until heated through, about 10 minutes more.
Per Serving: 289 calories; 4.1 g fat; 54.5 g carbohydrates; 11.3 g protein; 0 mg cholesterol; 802 mg sodium. Full nutrition
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