Brown Rice with Black-eyed Peas and Greens

by Erin, The $5 Dinner Mom on November 12, 2010

So black-eyed peas…they’re kinda plain. It’s like they’re crying out for help!  Crying out for zest and zip!!!

And what better ingredients to help than mustard greens and some zesty jalapeno diced tomatoes!

You’d never have known these were black eyed peas in this dish!

Let me show you how it’s made.

Serve it over brown rice.

Like I said, you’d have never known that the black-eyed peas were in this dish!  And it was filling enough to be a meal in and of itself…

Brown Rice with Black-eyed Peas and Greens


  • 1 1/2 cup brown rice, uncooked ($.90)
  • 1 bunch mustard greens, sliced ($.99)
  • 1 small red onion, chopped ($.30)
  • 4 garlic cloves, crushed ($.20)
  • 2 Tbsp butter or (dairy free) margarine ($.10)
  • 3 cups cooked black-eyed peas ($.40)
  • 1 15 oz can diced tomatoes with zesty jalapenos, drained ($.29)
  • Salt and pepper to taste


  1. Cook the brown rice as directed on the package.
  2. Slice the stem out of the mustard green leaves.  Roll up the leaves together and slice down, so it will cook faster.
  3. In a large skillet, melt the butter, then add the chopped onion and the crushed garlic.  Saute for 3-4 minutes, or until onions begin to turn translucent. Then add the sliced greens and saute for 2-3 minutes, or until wilted.
  4. Then stir in the black-eyed peas and the diced tomatoes.  Let simmer on low for 10-15 minutes.
  5. Serve the Black-eyed Peas and Greens over Brown Rice.

Cost $3.18

Print This Post

{ 10 comments… read them below or add one }

Barbara November 12, 2010 at 10:47 pm

This recipe looks really tasty….and vegetarian too! Can’t wait to try it!


Alli November 13, 2010 at 8:41 am

While this looks tasty, and I agree, black eyed peas need zip and zest, you NEED to beg my mom to make you hoppin’ john and collard greens. (We add salsa to the hoppin’ john.) It is a very sad New Year’s Day when I am not with my mom for her to make it for me.


Antoinette Garry November 19, 2010 at 10:22 am

This looks delicious!


Mandy March 23, 2011 at 7:10 pm

Very yum! I made this tonight and it’s awesome. I tossed in some chili pepper to give it a little kick which worked out very well. My 6yo is currently wolfing down a huge bowl. This will definitely become a regular in our house.


Kevin Cullis September 6, 2011 at 7:33 pm

As an startup entrepreneur, you have to keep your costs down, and this site does just that. We loved this recipe.



Natalie October 11, 2011 at 8:35 pm

MMM. i made this for dinner tonight it was so good!


Erin, The $5 Dinner Mom October 11, 2011 at 9:22 pm

So glad you enjoyed it Natalie!


Cynthia Obianagha April 8, 2012 at 11:44 pm

I made this for the vegetarians at our Easter dinner and it was a hit! We all loved it! I used collard greens and added cilantro.


Georgiana April 16, 2012 at 7:04 pm

Turnip greens are much tastier than both mustard and the popular collards.
You could even add the turnip to the mix if desired.

But Kale is quicker cooking, the highest nutrient green on earth and would be a good substitute.


Anya August 2, 2013 at 6:18 pm

How many does this serve?


Leave a Comment

{ 2 trackbacks }

Previous post:

Next post: