Description
A comforting Southern dish featuring rice and black-eyed peas loaded with smoky bacon and fresh herbs.
Ingredients
Scale
- 1 cup dried black-eyed peas (or 2 cans, drained)
- 1 cup long-grain white rice
- 6 slices thick-cut bacon, chopped
- 1 cup chopped onion & celery
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- Salt & black pepper to taste
- Fresh parsley for garnish
Instructions
- Cook bacon in a large pot until crispy. Remove and set aside, leaving flavorful drippings in the pot.
- Sauté onion, celery, bell pepper, and garlic in the bacon drippings until softened.
- Add black-eyed peas, broth, smoked paprika, thyme, salt, and pepper. Simmer until peas are tender (or 10 minutes if using canned).
- Stir in rice, cover, and cook on low 18–20 minutes until rice is tender and liquid absorbed.
- Fluff gently and fold in most of the crispy bacon.
- Spoon into bowls, top with remaining bacon and fresh parsley. Serve warm.
Notes
- For a vegetarian version, omit bacon and use vegetable broth.
- Adjust seasoning according to taste.
- Can be made ahead and reheated for convenience.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 1g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 20mg