Learn how to make Spicy Black-Eyed Peas and Rice, one of Rita's recipes for metabolic syndrome.

Spicy Black-Eyed Peas and Rice


  • 1 tablespoon canola oil
  • ½ cup minced onions
  • 1 clove garlic, minced
  • 1½ cups water
  • 2 cups frozen black-eyed peas
  • ¼ cup diced tomatoes with green chilies, drained
  • 1 teaspoon black pepper
  • ½ teaspoon salt, optional
  • 1 and 1/3 cups cooked brown rice


  1. Heat oil in saucepan over medium heat. Add onions and cook until light golden color, stirring often. Add garlic; cook 15 seconds.
  2. Add water, black-eyed peas, tomatoes and pepper to onion mixture. Stir and bring to a boil over high heat. Reduce heat to a simmer; cover and cook 18-20 minutes or until tender.
  3. Use slotted spoon to remove black-eyed peas. Reduce liquid by cooking on high for 2-3 minutes. Add reduced liquid to black-eyed peas and stir. Serve peas over cooked brown rice. Makes 6 servings.