Creole Black-Eyed Peas & Rice
Categories: Creole, Ethnic, Vegetable, Beef, Dixie, Southern, Side dish
Yield: 6 servings
1 lb Ground bedef lean
2 ea Onions chopped
1 c Green bell pepper chopped
1 c White rice
2 c Water
1 tb Creole seasoning
1 ts Black pepper ground
1/2 ts Garlic minced
2 ea 15.5 oz cans black-eyed peas drained
Crumble ground beef into a deep cast iron skillet over med-high heat.
Add onions, garlic & green pepper.
Cook awhile stirring constantly until beef is evenly browned.
Drain off grease.
Add rice & water then season with Creole seasoning & pepper.
Bring to a boil, cover then reduce to low-heat.
Simmer for 30 mins. until water is absorbed.
About halfway through cooking rice stir in black-eyed peas.
ORIGIN: Nina Palanais, New Orleans-LA, circa 2000