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Black-Eyed Peas & Rice Recipe

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This recipe for Black-Eyed Peas & Rice, by , is from It's in the Kitchen where the warmth of shared memories, laughter, and life, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Debbie

Category:
Category:

Ingredients:  
Ingredients:  
1.5 lbs ground beef (can use turkey or pork)
1 onion, chopped
2 stalks celery, chopped
1 tsp creole seasoning
1 10 oz. can Rotel*
1 can sliced mushrooms
1 envelope dry onion soup mix
2 cans black-eyed peas, drained (or fresh leftover black-eyed peas)
1 cup rice
1 cup water

Directions:
Directions:
1 - In a large pot, brown ground beef with onion and celery. Add seasoning.
2 - Add Rotel, onion soup mix, mushrooms and stir well.
3 - Add black-eyed peas and stir.
4 - Add rice and water and stir. Bring it to a boil. Put a lid on the pot. Reduce heat down to low and let the rice cook for 20 to 30 minutes. Do not remove the lid before 20 minutes to make sure rice cooks well. After about 20 minutes, you can check to see if rice is cooked. If not, replace the lid and cook it a little longer. You can add a little more water to help steam the rice little more as well.

Number Of Servings:
Number Of Servings:
Serves 6

 

 

 

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