Rating: 3.67 stars
6 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

This dish is just spicy enough to enhance, rather than take away from, its great depth of flavor. Goes well with cornbread.

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Recipe Summary test

prep:
10 mins
cook:
25 mins
total:
35 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

289 calories; protein 11.3g; carbohydrates 54.5g; fat 4.1g; sodium 802mg. Full Nutrition
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Reviews (6)

6 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
01/30/2015
To satisfy DH I made this without the hot sauce but sprinkled some on my portion. It was delicious with and without the hot sauce! Great recipe! Thanks for sharing! Read More
(3)
Rating: 1 stars
02/07/2020
Problem with the cooking time in the recipe. I cooked it for 1 hour and the black eyed peas were still hard. If all ingredients were precooked maybe recipe as written would work out. Read More