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Yields:
1
Spicy with diced jalapeño and sausage, this Southern peas-and-rice dish features super absorbent short-grained Spanish rice called Calasparra.
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Ingredients
- 1 1/2 cups Calasparra rice
- 1 Tbsp. vegetable oil
- 1 small onion
- 1 lb. sausage (any)
- 2 clove garlic
- 1 jalapeño
- 1 cup cooked black-eyed peas
- 2 1/2 cups chicken stock or black-eyed pea cooking water
- 1 sprig rosemary
- salt and pepper
Directions
- Step 1Rinse rice well.
- Step 2Heat vegetable oil and sauté onion, sausage, garlic, and jalapeno together for 3 to 4 minutes.
- Step 3Add rice and black eyed peas and stir together. Add chicken stock and the sprig of rosemary. Cook over low heat for 20 to 30 minutes. Turn off heat and let sit for 10 minutes. Season to taste with salt and pepper.
See all recipes and cooking videos from Chef Donald Link.Find more recipes and food photos on Delish!
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