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Peas And Rice

"The" island side dish. Traditionally made with pigeon peas, but they are difficult to find unless your store has an extensive selection of dried peas and beans. Black eyed peas make a good substitute, though. This makes a lot, but the leftovers can be frozen and reheated as needed.

4 sl Low Sodium Bacon
1/2 c Celery,Chopped
1/2 c Green Bell Peppers,Chopped
1/2 c Tomatoes,Chopped
1 Onion,chopped
2 T No Salt Added Tomato Paste
2 c Black Eyed Peas,Cooked And Drained
3 c Water
2 c Rice
1/2 t Thyme

In a Dutch oven over medium-high heat, cook the bacon. Add the celery, peppers, tomatoes and onions; saute about 5 minutes or until tender. Stir in the tomato paste and cook about 3 minutes. Add the peas, salt and water. Bring to a boil. Then stir in the rice and thyme. Reduce heat to low and cook slowly, covered, 15 to 20 minutes or until all the water is absorbed. Turn off heat and allow to sit 10 to 15 minutes.

Yield: 8 Servings

Sodium Category: LowSodium

Nutrition Facts
Serving Size 1 Helping
Servings Per Recipe 8

Amount Per Serving
Calories 240
Calories from Fat 19

% Daily Values *

Total Fat 2 gr
  Saturated Fat 1 gr
  Polyunsaturated Fat 0 gr
  Monounsaturated Fat 1 gr
Cholesterol 4 mg
Sodium 49 mg
Potassium 356 mg
Carbohydrates 48 gr
  Dietary Fiber 3.4gr
Protein 6 gr

Vitamin A
Vitamin C

* Percent Daily Values are based on
a 2000 calorie diet

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