6 Serves
96 Mins
6 g
34 g
6 g
Finely dice the onion and celery using a chefs knife on a cutting board.
Ingredients, vitamins, and health benefits
Onion
Celery
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
AmericanVitamin K
23 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
48 µg / 400 µgCalcium
23 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
68 mg / 420 mgPhosphorus
173 mg / 1,250 mgPotassium
260 mg / 4,700 mgSodium
472 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
9 µg / 55 µgFiber
3 g / 28 gSugar
3 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
30 gAlcohol
0 g
Heat the olive oil in a large heavy-bottomed pot over medium heat.
Sauté the onion and celery in the olive oil until softened, then add the black-eyed peas and enough water to cover them.
Simmer the peas until tender, then stir in the rice and cook until the liquid is absorbed.
Season the mixture with salt and pepper to taste and serve hot.
Olive Oil
Black Eyed Peas
Black Pepper
Rice
Salt
Vitamin A
24 µg / 900 µgVitamin C
22 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
23 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
48 µg / 400 µgCalcium
23 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
68 mg / 420 mgPhosphorus
173 mg / 1,250 mgPotassium
260 mg / 4,700 mgSodium
Fiber
3 g / 28 gSugar
3 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
14
g88
g10
g
American4
g23
g11
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PalestinianZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
9 µg / 55 µgAlcohol
0 g