southern fried rice

Am I the only one who loves black-eyed-peas?  Surely there are more of us out there, right? ;-)

I love eating black-eyed-peas (it's probably the southerner in me).  I look forward to New Years every year only for the excuse to eat the little cuties, and I love incorporating them in my meals throughout the rest of the year.

It might be an obsession...verdict's still out.

This southern fried rice is an absolutely delicious way to showcase black-eyed-peas and would make a perfect accompaniment to grilled chicken or pork chops.  The other nice thing about it?  It's easy to make!

Southern Fried Rice
modified from a recipe in Taste of Home's Light and Tasty 2002

1/2 onion, chopped
1 T. olive oil
1 can (15 1/2 oz.) black-eyed peas, rinsed and drained
1 cup frozen corn
1/2 t. thyme
1 t. minced garlic
1/2 t. salt
1/4 t. cayenne pepper
3 T. chicken broth
2 cups fresh spinach
1 cup cooked rice

In a large nonstick skillet, saute onion in oil until tender.  Add the black-eyed peas, corn, thyme, garlic, salt, and cayenne; cook and stir over medium heat for 1 minute.  Add broth; cook and stir for 1 minute.  Add spinach and rice; cook and stir until spinach is wilted.  Serves 4.

Consider making this a main dish by adding some cooked hamburger or sausage!

Nutrition: 216 calories, 5g fat (1g sat fat), 0 cholesterol, 679mg sodium, 37g carbs, 6g fiber, 8g protein.