Black Eyed Peas and Rice
The ultimate good luck dish, Black-Eyed Peas and Rice brings prosperity while tasting savory and delicious! It’s a vegetarian alternative to a classic Hoppin’ John recipe that still tastes amazing next to collard greens and cornbread.
Servings: 8 people
- 4 cups cooked black eyed peas
- 1 cup white rice* rinsed
- 1 1/2 cups water
- 1/2 tbsp olive oil
- 1 tsp each; salt, onion and garlic powder
- 3 cups fresh spinach
- 1 tbsp hemp seeds
- 1/2 cup raisins
Bring water to a boil. Add rinsed rice, oil and seasonings. Give it a stir and cook on low heat with cover half on for about 15-17 minutes or until all water has been absorbed.
Stir in the fresh spinach as rice is finishing up cooking. Cover and allow spinach to wilt for about five minutes (see notes)
Toss the rice with black eyed peas and serve with toppings.
*One cup of uncooked white rice will yield about 3 cups of cooked rice.
**The recipe ratio is about 4 cups of black eyed peas to 3 cups of rice
***If you are cooking greens with black eyed peas you may want to skip this step.