Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Black-Eyed Pea | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 slices bacon, coarsely chopped
- 1-1/4 onions, chopped
- 3/4 celery rib, chopped
- 2 cloves garlic, minced
- 1-1/4 lb canned black-eyed peas, drained
- 1-1/4 cups instant rice
- 1 cup water
- 1 cup chicken stock
Directions
Heat a heavy nonstick skillet over medium high heat. Saute bacon about 5 minutes, stirring frequently until browned and crisp. Remove with a slotted spoon and drain on paper towels. Discard all but 2 tsp. drippings. Add onions, celery and garlic to bacon drippings and saute about 3 minutes, until just softened. Add beans, rice, water and stock. Season with salt and pepper to taste and bring to a boil over high heat. Cover pan, remove from heat and let stand about 5 minutes, until rice is tender. Serve with bacon pieces and pepper sauce.
Per serving:
286 Calories, 3.8g Fat, 12% calories from fat, 6mg Cholesterol,
12.9g Protein, 50.1g Carbs, 6g Fiber, 6.5g Sugar, 755mg Sodium,
diet points 5.3.
Dietary Exchanges:
1.1 Vegetable, 2.6 Bread, 0.4 Lean meat, 0.3 Fat