One-Pot Black-Eyed Peas and Rice Recipe | How to Cook Rice and Peas | Infoods

black-eyed peas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are nutritious and cheaper than dried black-eyed peas.

cooked ham

🥗Healthier: smoked turkey

💰Cheaper: bacon

Smoked turkey offers a leaner option while bacon adds flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and works well for sautéing.

Wash and soak 1 cup of rice in water.

Prep fresh ingredients: dice 1 medium onion, 1 medium carrot, and 1 zucchini; mince 4 cloves of garlic and grate 1/2 teaspoon of ginger; chop 1 red capsicum and 1 chili.

Place a heavy-bottom pot on medium flame and add olive oil.

Add the diced onion to the pot and sauté for around 1 minute until translucent.

Add the grated ginger and minced garlic, cooking for around 30 seconds while stirring to prevent burning.

Add 1 bay leaf, 1/2 teaspoon paprika, 1/2 teaspoon cumin seeds, 6-8 black peppercorns, and 1/4 teaspoon thyme to the pot; stir and cook for 30 more seconds.

Add the diced carrot to the pot.

Add 1 cup of long grain basmati rice to the pot and stir.

Add the pre-boiled black-eyed peas to the pot.

Using the same cup, measure and add 2 cups of water to the pot; stir.

Wait for around 30 seconds to 1 minute for the water to come to a boil; check seasoning and add salt if needed.

Add the diced zucchini and chopped red capsicum to the pot.

Reduce the flame to low, cover, and simmer for around 5 minutes until the water is fully evaporated.

After 5 minutes, fluff the rice with a fork and mix in the veggies; remove the bay leaf.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary