Easy Black Eyed Peas And Rice (Instant Pot/Stove Top!)
KeyVion Miller RDN, LD/N
A heart-healthy, Southern classic side dishmade with brown rice. Get a taste of home in 20 minutes!
Prep Time 5 minutes mins
Cook Time 20 minutes mins
Total Time 25 minutes mins
Course Side Dish
Cuisine American, Soul Food, Southern
Servings 9 servings
Calories 115 kcal
1, ¾ cup black-eyed peas, canned drained and rinsed 1 cup brown rice 1, ½ cup unsalted chicken broth 2 cups if doing stove top version 5 dried bay leaves if they are large leaves you may not need to use this many ¼ teaspoon salt ¼ teaspoon garlic powder ¼ teaspoon onion powder
Instant Pot Combine all ingredients in the instant pot and stir well
Set instant pot to pressure cook setting ->high pressure->more (15 minutes). Put lid on and turn the valve to "sealing". Let cook.
Once the timer goes off switch the valve to venting. Be careful of the steam! Use a long utensil or potholder to turn the valve to vent.
Stir and serve!
Pro Tip: Drain and rinse the canned black-eyed peas to rinse away ~40% of the sodium.
Use vegetable broth to make this vegan/vegetarian
3 large dried bay leaves would be enough
If using a broth or stock that is not unsalted, skip adding additional salt
Serving: 0.5 cup Calories: 115 kcal Carbohydrates: 23 g Protein: 4 g Fat: 1 g Saturated Fat: 1 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 1 g Trans Fat: 1 g Cholesterol: 1 mg Sodium: 94 mg Potassium: 130 mg Fiber: 2 g Sugar: 2 g Vitamin A: 34 IU Vitamin C: 1 mg Calcium: 17 mg Iron: 1 mg
Keyword black eyed peas and rice, healthy soul food, healthy southern food, instant pot, instant pot black eyed peas and rice, vegan soul food, vegetarian