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    You are in: Home / Low-cholesterol / Black-Eyed Peas and Brown Rice Recipe
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    Black-Eyed Peas and Brown Rice

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Put the rice in a large bowl and gently separate the grains and break apart any lumps.
    2. 2
      In a large frying pan, bring the water, onion, celery, garlic, and pepper to a boil, stirring frequently.
    3. 3
      Add the black-eyed peas and squash and return to a boil, stirring frequently.
    4. 4
      Reduce heat to low, cover, and simmer, stirring occasionally, until the peas and squash are tender and most of the water has evaporated, about 20 minutes.
    5. 5
      Add the rice, bell pepper, and pepper sauce and, stirring and tossing frequently, simmer until heated through, about 5 minutes.
    6. 6
      To serve, transfer to a bowl.

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    Nutritional Facts for Black-Eyed Peas and Brown Rice

    Serving Size: 1 (421 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 599.3
     
    Calories from Fat 39
    66%
    Total Fat 4.4 g
    6%
    Saturated Fat 0.9 g
    4%
    Cholesterol 0.0 mg
    0%
    Sodium 393.6 mg
    16%
    Total Carbohydrate 124.3 g
    41%
    Dietary Fiber 10.7 g
    42%
    Sugars 4.5 g
    18%
    Protein 16.7 g
    33%

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