Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 2 cloves garlic, sliced

  3. 1 small onion, coarsely chopped

  4. 2 1/4 cups water

  5. 1 cup long-grain white rice

  6. 1/2 teaspoon salt

  7. 1/4 teaspoon cracked black pepper

  8. 1 (15-ounce) can black eyed peas, drained

  9. 1 cup shredded carrots

  10. 1/4 cup sliced green onions

Instructions Jump to Ingredients ↑

  1. In a heavy 3-quart saucepan, heat oil and garlic until garlic begins to brown. Add onion and sautÈ until lightly browned; stir in water, rice, salt and pepper.

  2. Bring rice mixture to a boil over medium heat, stirring constantly. Cover, reduce heat to low and cook 10 minutes.

  3. Stir in black eyed peas and carrots; return to a boil and cook 5 to 10 minutes longer or until all liquid has been absorbed and rice is tender. Transfer mixture to serving platter and top with green onions.


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