Photo: K8
Estimated Nutrition (whole recipe, rough)
476
Calories
39g
Protein
5g
Fat
67g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Salt | 1 tsp (6g) | 0 |
| 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
- 1 (16-oz) package dried black-eyed peas
- 4 green onion, chopped
- 1 red bell pepper, chopped
- 1 jalapeno pepper, seeded and diced
- 1 (3-oz) package pepperoni slices, diced
- 2 cups hot water
- 1 chicken bouillon cube
- 1/2 tsp. salt
- 1/4 tsp. cayenne pepper
- 1 (14.5-oz) can Mexican-style stewed tomatoes (Rotel)
- 3/4 cup uncooked quick rice
Directions
1
Place peas in a 5-qt slow cooker. Cover with water 2 inched above peas. Let stand 8 hours. Drain.
2
Combine peas and next 8 ingredients in slow cooker.
3
Cover and cook on low 8 hours or until beans are tender. Stir in tomatoes and rice.
4
Cover and cook on low 30 more minutes or until rice is tender.
5
Makes 12 cups.
Recipe sourced from
fandom