Dinner

Black-Eyed Peas Mexicano is for Dinner.

Black-Eyed Peas Mexicano takes 15 minutes to prepare.

Black-Eyed Peas Mexicano takes 60 minutes to cook.

Black-Eyed Peas Mexicano makes 10 servings.

The ingredients for Black-Eyed Peas Mexicano are:

1 1/2 cups brown rice
1 lbs. hot bulk sausage
1 medium onion, chopped
1 clove garlic, minced
1 medium sweet green pepper (optional)
2 (16-oz.) cans black-eyed peas, drained
1 (16-oz.) can chopped tomatoes
1/4 cup water
1 teaspoon chili powder
1/4 teaspoon black pepper

Here is how you make Black-Eyed Peas Mexicano:

Bring 1 1/2 cups water to a boil in a pan with a tight-fitting lid. Stir in 1 1/2 cups brown rice, reduce heat to lowest setting, cover tightly, and let simmer 45 minutes or until tender and water is absorbed.Meanwhile, break up sausage into a skillet and brown over medium heat until no longer pink. Drain. Stir in onion, garlic, and green peppers and saute 3-5 minutes. Stir in remaining ingredients. Simmer 1 hour, stirring occasionally.Serve over rice or mix it all together when rice is done. May be served with sour cream and salsa.You may leave out the sausage for a wonderful vegan recipe or add cheese for more calcium. Makes 10 servings. Number of Servings: 10Recipe submitted by SparkPeople user EHOMEBODY.

The nutritional information for Black-Eyed Peas Mexicano is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 210.0

• Total Fat: 8.7 g
• Cholesterol: 28.8 mg
• Sodium: 405.7 mg
• Total Carbs: 22.9 g
• Dietary Fiber: 3.3 g
• Protein: 10.8 g