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Ingredientes
- 2 Tbsp. Extra virgin olive oil
- 1 lrg Onion, peeled, cut in 1/4-inch cubes
- 1 x Green bell pepper, cored, seeded, Cut in 1/4-inch cubes
- 1 x Red bell pepper, cored, seeded Cut in 1/4-inch cubes
- 1 Tbsp. Garlic, chopped
- 2 1/2 Tbsp. Chili pwdr
- 1 Tbsp. Cumin, grnd
- 28 ounce Peeled plum tomatoes, lightly crushed, With juices
- 2 tsp Thyme, dry
- 2 can (15 1/4 ounce) Black-eyed peas or possibly black beans
- 1 can Corn kernels, cooked
- 1 lrg bunch Spinach, fresh, stems removed, Well washed, coursely minced
- 1 x salt and pepper to taste
- 2 Tbsp. Lemon juice, fresh White rice, cooked, for serving
- 1/2 c. Plain yogurt
- 4 x Scallions, 3 inches of green left on, Thinly sliced on the diagonal
Direcciones
- Place the oil, onion, and peppers in a large, heavy pot over low heat. Cook, stirring occasionally, for 10 to 12 min or possibly till the vegetables are very soft. Add in garlic; cook 2 min longer. Add in chili pwdr and cumin; cook, stirring, for 1 minute. Add in the tomatoes and thyme; simmer over medium heat for 10 min. Add in the black-eyed peas and corn; cook, stirring occasionally, for 10 min longer. Remove from heat. Add in the spinach and stir in the lemon juice. Serve over white rice, garnished with a dollop of yogurt and sprinkeled with scallions.
- Makes 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 663g | |
| Recipe makes 4 servings | |
| Calories 399 | |
| Calories from Fat 98 | 25% |
| Total Fat 11.27g | 14% |
| Saturated Fat 2.25g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 814mg | 34% |
| Potassium 1656mg | 47% |
| Total Carbs 63.47g | 17% |
| Dietary Fiber 16.1g | 54% |
| Sugars 11.99g | 8% |
| Protein 18.75g | 30% |
