Who says stir-fry has to be Asian? Enjoy this zesty blend of rice, corn, black-eyed peas and spinach.
tablespoon vegetable oil
cup cold cooked white rice
cup Green Giant™ Steamers™ Niblets® frozen corn
teaspoons chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
teaspoon garlic salt
teaspoon ground red pepper (cayenne)
can (15 to 16 ounces) black-eyed peas, rinsed and drained
cups lightly packed spinach leaves
Heat wok or 12-inch skillet over medium-high heat. Add oil; rotate wok to coat side.
Add all ingredients except spinach to skillet; stir-fry 3 to 4 minutes or until heated through. Add spinach; stir-fry 1 to 2 minutes or until spinach begins to wilt.
Measuring all your ingredients and cooking the rice the night before will help you get this dinner done in no time.
Need to pump up the heat? Put a bottle of red pepper sauce on the table so guests can add as much fire as they want.
Serve with biscuits and fresh fruit for a quick weeknight meal. For any meat lovers in the family, sprinkle 1 slice bacon, cooked and crumbled, onto each individual serving. Or keep it vegetarian, and sprinkle each serving with bacon flavor chips.
Despite their southern roots, black-eyed peas originated in Asia. These small beige beans with black circular “eyes” are also called cowpeas.
Try canned black-eyed peas with jalapeño chilies in this dish. Omit the ground red pepper, or keep it in if you like plenty of heat.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
- 25 ),
% Daily Value
- Total Fat
- 3 g
- 3 %
- (Saturated Fat
- 1 g,
- 1 %
- 350 mg
- 350 %;
- Total Carbohydrate
- 42 g
- 42 %
- (Dietary Fiber
- 8 g
- 8 %
- 11 g
- 11 %
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 2 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.