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Creole Black-Eyed Peas with Rice

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PREP TIME
10 min
COOKING TIME
45 min
TOTAL TIME
55 min
SERVINGS
6 servings
Dinner Southern
Creole Black-Eyed Peas with Rice
Ingredients
  • 1 pound lean ground beef
  • 2 small onions, chopped
  • 1 cup chopped green bell pepper
  • 1 cup long grain white rice
  • 2 cups water
  • 1 tablespoon Creole seasoning
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
  • 2 (15.5 ounce) cans black-eyed peas, drained
Instructions
1
Heat a large saucepan or deep skillet over high heat, and break the ground beef into small pieces. Place the broken beef in the saucepan and cook until it is uniformly browned, stirring constantly to prevent burning. Remove excess fat from the pan.
2
Next, add sliced onions and chopped green peppers to the saucepan. Continue cooking and stirring until the beef is evenly browned, allowing the vegetables to soften and blend with the meat.
3
Add uncooked white rice and water to the pan, seasoning it with a blend of spices commonly used in Creole cuisine, including paprika, black pepper, and dried garlic. Bring the mixture to a rolling boil before covering it with a lid and lowering the heat to a low simmer. Allow the rice to cook for 30 minutes, or until all the water has been absorbed and the rice is tender. Halfway through cooking time, stir in pre-cooked black-eyed peas to add protein and texture to the dish.