Black-Eyed Peas and Wild Rice


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Main Dish

Nutritious and full of flavor, this dish has it all! It's an easy weeknight meal and a delicious family favorite.

1 tablespoon extra virgin olive oil
1 large yellow onion, finely diced
1 red Bell Pepper, finely diced
3 garlic cloves, minced
1 15-ounce can of diced tomatoes
1/3 cup water
1/2 teaspoon smoked paprika
1/2 teaspoon basil
1/2 teaspoon thyme
1/2 teaspoon oregano
1/2 teaspoon liquid smoke
3 cups cooked wild rice (not instant)
1 15-ounce can of black-eyed peas
Salt and pepper to taste
1/4 cup chopped fresh basil for garnish or other fresh herbs (optional)

Heat the oil in a large skillet over medium heat.

Saute the onion, bell pepper, and garlic for 3 to 4 minutes or until the onion is translucent. Next, add the tomatoes, water, smoked paprika, basil, thyme, oregano, and liquid smoke.

Bring the mixture to a simmer and cook for 10 minutes. Stir in the rice and black-eyed peas. Continue cooking for an additional 15 minutes, stirring occasionally.

Remove the skillet from the heat. Stir in chopped fresh basil if used and serve immediately.

Refrigerate any leftovers.


Beans (canned)