Black-Eyed Peas and Rice with Andouille Sausage

By sheilaolim

Corn bread makes a nice accompaniment to round out this one-dish meal. Andouille sausage is a bit spicy. If you prefer a milder flavor, substitute regular chicken, turkey, or pork sausage.

Nutritional Information
Amount per serving

Calories: 251
Calories from fat: 18%
Fat: 4.9g
Saturated fat: 1.5g
Monounsaturated fat: 1.7g
Polyunsaturated fat: 0.8g
Protein: 13.4g
Carbohydrate: 37.7g
Fiber: 5g
Cholesterol: 46mg
Iron: 3.3mg
Sodium: 714mg
Calcium: 102mg

Ingredients

• 1 (3 1/2-ounce) bag boil-in-bag long-grain rice
• 1 teaspoon olive oil
• 1/2 cup prechopped onion
• 1 teaspoon bottled minced garlic
• 1/2 teaspoon Cajun seasoning
• 6 ounces chicken andouille sausage, sliced (such as Amy's)
• 1 cup fat-free, less-sodium chicken broth
• 1 (15-ounce) can black-eyed peas, rinsed and drained 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
• 1 teaspoon hot pepper sauce (such as Tabasco)
• 1/2 cup thinly sliced green onions

Details

Servings 4

Preparation

Step 1

Place rice in an 8-inch square baking dish; cover with water. Microwave at HIGH 6 minutes; drain.
Heat 1 teaspoon olive oil in a large saucepan over medium heat. Add 1/2 cup chopped onion, 1 teaspoon minced garlic, and Cajun seasoning to pan, and cook for 2 minutes, stirring frequently. Stir in sausage, and cook for 1 minute. Add the rice, chicken broth, black-eyed peas, and tomatoes to pan; bring to a boil. Reduce heat, and simmer for 4 minutes or until rice is tender. Stir in hot pepper sauce. Ladle about 1 1/4 cups mixture into each of 4 bowls, and sprinkle each serving with 2 tablespoons green onions.