Black-Eyed Peas with Jasmati Rice
Makes about 12 servings
l pound smoked sausage, cut crosswise into ¼-inch slices
½ pound diced ham
2 tablespoons vegetable oil
1 cup chopped onions
½ cup chopped bell peppers
3 (l5 ½-ounce) cans black-eyed peas
2 teaspoons chopped jalapenos
Salt and black pepper to taste
4 to 5 cups cooked jasmati rice
In a large heavy saucepan, brown the sausage and ham in the vegetable oil over medium heat. Add the onions and bell peppers and cook for about four to five minutes, or until wilted, stirring often. Add the black-eyed peas and jalapenos and simmer over medium-low heat for about 30 minutes, stirring occasionally. Add the salt and black pepper to taste, and cook for 10 minutes.
Add the rice and mix well. If the mixture is too dry, add a little chicken broth to moisten. Serve hot.
Makes about 12 servings
l pound smoked sausage, cut crosswise into ¼-inch slices
½ pound diced ham
2 tablespoons vegetable oil
1 cup chopped onions
½ cup chopped bell peppers
3 (l5 ½-ounce) cans black-eyed peas
2 teaspoons chopped jalapenos
Salt and black pepper to taste
4 to 5 cups cooked jasmati rice
In a large heavy saucepan, brown the sausage and ham in the vegetable oil over medium heat. Add the onions and bell peppers and cook for about four to five minutes, or until wilted, stirring often. Add the black-eyed peas and jalapenos and simmer over medium-low heat for about 30 minutes, stirring occasionally. Add the salt and black pepper to taste, and cook for 10 minutes.
Add the rice and mix well. If the mixture is too dry, add a little chicken broth to moisten. Serve hot.
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