Creole Black-Eyed Peas and Rice

Creole Black-Eyed Peas and Rice
  • 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


  1. Crumble the ground beef into a deep skillet or large saucepan over medium-high heat. Add the onions and green pepper. Cook and stir until beef is evenly browned. Drain the grease.
  2. Add the rice and water to the pan, and season with Creole seasoning, pepper, and garlic powder. Bring to a boil, then cover and reduce heat to low. Simmer for 30 minutes, until the water is absorbed. About halfway through cooking the rice, stir in the black-eyed peas.

05/04/2018
Creole Black-Eyed Peas and Rice, recipe PT15M PT1H 5 455 calories

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