“Mix black-eyed peas, rice, bacon and hot sauce with Sargento Shredded Reduced Sodium Mild Cheddar for a delicious treat.” - by Sargento®
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Cut bacon crosswise into thin strips. Cook bacon and onion in large deep skillet over medium heat 5 minutes or until onion is tender.
- Add rice; mix well. Add broth and hot pepper sauce; bring to a boil over high heat. Stir in black-eyed peas. Cover; reduce heat and simmer 10 minutes or until most of liquid is absorbed. Stir in tomato; heat through.
- Remove from heat; stir in 1 cup cheese. Transfer to 4 serving plates; top with remaining cheese and parsley.
Nutrition
Amount Per Serving (4 total)
- Calories
- 354 cal
- 18%
- Fat
- 15.7 g
- 24%
- Carbs
- 36.1 g
- 12%
Based on a 2,000 calorie diet
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Reviews (3)
Rate This Recipe
"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 ha..." See morend. 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!"
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