Black-Eyed Peas and Rice with Andouille Sausage
Photography: Lee Harrelson; 
Corn bread makes a nice accompaniment to round out this one-dish meal. Andouille sausage is a bit spicy. If you prefer a milder flavor, substitute regular chicken, turkey, or pork sausage.
| Servings:4 servings | Prep Time:n/a | Cook Time:n/a |
Nutritional Info
Ingredients
- 1 (3 1/2-ounce) bag boil-in-bag long-grain rice
- 1 teaspoon olive oil
- 1/2 cup prechopped onion
- 1 teaspoon bottled minced garlic
- 1/2 teaspoon Cajun seasoning
- 6 ounces chicken andouille sausage, sliced (such as Amy's)
- 1 cup fat-free, less-sodium chicken broth
- 1 (15-ounce) can black-eyed peas, rinsed and drained
- 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
- 1 teaspoon hot pepper sauce (such as Tabasco)
- 1/2 cup thinly sliced green onions
- fiber:5 g
- fat:4.9 g
- calcium:102 mg
- poly fat:0.8 g
- mono fat:1.7 g
- calories from fat:18 %
- protein:13.4 g
- cholesterol:46 mg
- iron:3.3 mg
- carbohydrate:37.7 g
- sodium:714 mg
- saturated fat:1.5 g
- calories:251
directions
Place rice in an 8-inch square baking dish; cover with water. Microwave at HIGH 6 minutes; drain.
Heat 1 teaspoon olive oil in a large saucepan over medium heat. Add 1/2 cup chopped onion, 1 teaspoon minced 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 for 4 minutes or until rice is tender. Stir in hot pepper sauce. Ladle about 1 1/4 cups mixture into each of 4 bowls, and sprinkle each serving with 2 tablespoons green onions.
