Recipe by Sargento®
"Mix black-eyed peas, rice, bacon and hot sauce with Sargento Shredded Reduced Sodium Mild Cheddar for a delicious treat."
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lower sodium bacon
quick cooking brown rice
1 3/4 cups
reduced sodium chicken broth
hot pepper sauce
1 3/4 cups
frozen black-eyed peas, thawed
tomato, seeded, chopped
1 1/4 cups
Sargento® Shredded Reduced Sodium Mild Cheddar Cheese, divided
I was looking around for something to use my black-eyed peas in and came across this. It came out really nicely, and quite tasty indeed! I did end up replacing a few things based on what I had on hand. Lacking bacon, I browned up a couple of spicy beef sausages (diced) and a bit of ground beef to make it a little more dynamic. I also added in some diced green pepper and went with white instead of brown on the rice (a preference thing). I used dry peas that I soaked and cooked beforehand and skipped on the tomato, and only used the cheese as a topping (which ended up getting mixed in anyway). It struck me as a sort of a down-home Southern style jambalaya. It's definitely going on the menu again!
I made this tonight for the first time, as written, though substituting tomatoes with jalapenos because we did not have hot sauce. Overall, it is a good, filling dish, even the kids liked it. The one thing that my husband and I agreed on is that the black eyed peas would be better replaced with chili beans or something with a bit more personality.
This was very tasty! I liked the texture the black-eyed peas brought.
This didn't last long on the plate, very morish :) Well worth making
Added shredded chicken to this, and made the rice into Spanish rice. It was still super good!
* Percent Daily Values are based on a 2,000 calorie diet.
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Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 141
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