Black-Eyed Peas and Rice With Andouille Sausage |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is from Cooking Light magazine. I love it because it is fast, tasty, and relatively economical. If you don't want to use spicy andouille, substitute your favorite sausage instead. Ingredients:
1 (3 1/2 ounce) bag long-grain boil-in-the-bag rice |
1 teaspoon olive oil |
1/2 cup frozen chopped onions |
1 teaspoon garlic, minced |
1/2 teaspoon cajun seasoning |
6 ounces andouille chicken sausage, sliced |
1 cup chicken broth |
1 (15 ounce) can black-eyed peas, rinsed and drained |
1 (14 1/2 ounce) can diced tomatoes, undrained |
1 teaspoon hot pepper sauce (to taste) |
1/2 cup green onion, thinly sliced |
Directions:
1. Place rice in an 8 square microwave-safe dish; cover with water. Microwave on HIGH 6 minutes; drain.
2. Heat olive oil in a large saucepan over medium heat.
3. Add onion, garlic, and cajun seasoning to pan, and cook for 2 minutes, stirring frequently. Stir in sausage and cook for 1 minute. Add the rice, chicken broth, black-eyed peas, and tomatoes to pan; bring to a boil. Reduce heat and simmer 4 minutes or until rice is tender. Stir in hot pepper sauce.
4. Ladle into serving bowls; top with green onions.
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