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Ingredientes
- 1 x 16 oz package dry blackeye peas
- 4 x green onions minced
- 1 x red bell pepper, minced
- 1 x jalapeno pepper diced
- 1 x 3 oz package pepperoni slices, diced
- 2 c. warm water
- 1 x chicken bouillon cube
- 1/2 tsp salt
- 1/4 tsp grnd red pepper
- 1 can 14.5 ounces mexican stewed tomatoes
- 3/4 c. uncooked rice
Direcciones
- Place peas in a slow cooke. Cover with water 2 inches above peas. Let stand for 8 hrs and drain. Combine peas, onions and next 7 ingredients in slow cooker. Cover and cook at LOW for 8 hrs. Stir in tomatoes and rice; cook covered for 30 min.
- Yield: 12 c.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 130g | |
| Recipe makes 12 servings | |
| Calories 212 | |
| Calories from Fat 34 | 16% |
| Total Fat 3.83g | 5% |
| Saturated Fat 1.24g | 5% |
| Trans Fat 0.12g | |
| Cholesterol 7mg | 2% |
| Sodium 287mg | 12% |
| Potassium 504mg | 14% |
| Total Carbs 32.95g | 9% |
| Dietary Fiber 4.5g | 15% |
| Sugars 3.17g | 2% |
| Protein 11.91g | 19% |
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