Creole Black-Eyed Peas and Rice

Ingredients

• 1 pound lean ground beef
• 2 small onions, chopped
• 1 cup chopped green bell pepper
• 1 cup long grain white rice
• 2 cups water
• 1 tablespoon Creole seasoning
• 1 teaspoon ground black pepper
• 1/2 teaspoon garlic powder
• 2 (15.5 ounce) cans black-eyed peas, drained

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat a large heavy pot over medium-high heat. Add the ground beef, breaking it up, and cook about 6 minutes until no pink remains and it reaches 160°F (71°C) inside.

2. Add the chopped onions and green bell pepper to the pot. Cook, stirring often, about 5 minutes until softened.

3. Stir in the Creole seasoning, ground black pepper and garlic powder. Cook for 1 minute until fragrant.

4. Add the long grain white rice and stir to coat. Pour in the 2 cups of water and bring to a boil.

5. Stir in the drained black-eyed peas. Reduce heat to low, cover, and simmer about 25 minutes until the rice is tender and the liquid is absorbed.

6. Remove the pot from the heat and let it stand covered for 5 minutes. Fluff with a fork and serve hot.