Brown Rice with Black-eyed Peas and Greens

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

Ingredients

  • 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

Directions

  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

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Comments

  1. says

    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.

  2. says

    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.

  3. Cynthia Obianagha says

    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.

  4. Georgiana says

    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.

  5. Cole says

    I’m completely new to cooking, so I know nothing about cooking beans. Do you just throw the beans into the pan completely dry and uncooked, or is there some kind of prep you have to do to them before you mix them in with the greens?

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