Vegetarian Southwest One-Pot Dinner recipe

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Ingredients

1 ½ cups dried black-eyed peas, soaked overnight
1 green bell pepper, diced
1 onion, chopped
garlic cloves, chopped
1 (10 ounce) can sweet corn, drained
1 (28 ounce) can diced tomatoes
¼ cup chili powder
2 teaspoons ground cumin
2 cups cooked rice
½ cup shredded Cheddar cheese

Nutrition Info

342 calories
carbohydrate: 59 g
cholesterol: 12.1 mg
fat: 6.2 g
fiber: 9.1 g
protein: 17.3 g
saturatedFat: 2.9 g
servingSize: -
sodium: 459.9 mg
sugar: 8.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Drain and rinse black-eyed peas thoroughly. Place peas, green pepper, onion, garlic, corn, and tomatoes, in slow cooker. Season with chili powder, and cumin, stir until well blended.

  2. Cover and cook on high for 2 hours. Stir in rice, and cheese. Continue to cook for a further 30 minutes.

Recipe Yield

6 servings

Recipe Note

Easy, delicious slow cooker recipe that uses some of those dry beans hiding in your pantry. Just about any bean can be substituted for the black-eyed peas. If you don't want to soak beans overnight, you can use the canned variety.

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