Friday, March 11, 2011
southern fried rice
Am I the only one who loves black-eyed-peas? Surely there are more of us out there, right? ;-)
I love eating black-eyed-peas (it's probably the southerner in me). I look forward to New Years every year only for the excuse to eat the little cuties, and I love incorporating them in my meals throughout the rest of the year.
It might be an obsession...verdict's still out.
This southern fried rice is an absolutely delicious way to showcase black-eyed-peas and would make a perfect accompaniment to grilled chicken or pork chops. The other nice thing about it? It's easy to make!
Chop up half an onion and saute it in about a tablespoon of olive oil until it's tender.
Add a can of black-eyed-peas (rinsed and drained first), a cup of frozen corn, and some thyme, garlic, salt, and cayenne.
Cook and stir everything over medium heat for one minute.
Add three tablespoons of chicken broth (or vegetable broth) and continue cooking and stirring for another minute.
Dump in 1 cup of cold, cooked rice and 2 cups of fresh spinach. Cook and stir until the rice is heated and the spinach is wilted!
Last step: eat by the bucketful. :-) Consider making this a main dish by adding some cooked hamburger or sausage!
modified from a recipe in Taste of Home's Light and Tasty 2002
1/2 onion, chopped
1 T. olive oil
1 can (15 1/2 oz.) black-eyed peas, rinsed and drained
1 cup frozen corn
1/2 t. thyme
1 t. minced garlic
1/2 t. salt
1/4 t. cayenne pepper
3 T. chicken broth
2 cups fresh spinach
1 cup cooked rice
In a large nonstick skillet, saute onion in oil until tender. Add the black-eyed peas, corn, thyme, garlic, salt, and cayenne; cook and stir over medium heat for 1 minute. Add broth; cook and stir for 1 minute. Add spinach and rice; cook and stir until spinach is wilted. Serves 4.
Nutrition: 216 calories, 5g fat (1g sat fat), 0 cholesterol, 679mg sodium, 37g carbs, 6g fiber, 8g protein.