Side Pannel
Warm "Texas Caviar"
Ingredients List
- 2/3 c Fat-free less-sodium chicken
- -broth
- 1/4 c Uncooked long grain rice
- 15 oz Cooked black-eyed peas;
- -divided OR one can
- 1/2 c Frozen corn; thawed
- 1/2 ts Hot sauce
- 1/4 ts Salt
- 1/8 ts Black pepper
- 4 1/2 oz Chopped green chiles OR one
- -can
- 4 sl Bacon
- 1/2 c Thinly sliced green onions
- 1 Clove garlic; minced
- 10 oz Thinly sliced green cabbage
- -OR one bag
- 2 Tomatoes; each cut into
- -8-wedges
Directions
Bring broth to a boil in a small saucepan; add rice. Cover, reduce heat,
and simmer 20 minutes or until tender.
Drain peas. In a large bowl, mash 3/4 cup peas with a potato masher. Stir
in remainmg peas, cooked rice, corn, hot sauce, salt, pepper, and chives.
In a large nonstick skillet, cook bacon over medium heat until crisp.
Remove bacon from pan, reserving 2 teaspoons bacon drippings in pan and 2
teaspoons bacon drippings in a small bowl; crumble bacon and set aside. Add
onions and garlic to skillet; saute 2 minutes over medium heat. Stir onion
mixture into pea mixture.
Heat reserved 2 teaspoons bacon drippings in skillet over medium heat. Add
cabbage; saute 4 minutes or until crisp - tender. Arrange 1/2 cup cabbage
mixture on each of 4 plates; top each with 4 tomato wedges and 3/4 cup pea
mixture. Sprinkle with crumbled bacon. Serves 4.
[Per serving: Calories 200 (22% from fat), Fat 6g (1g saturated), Protein
11g, Carbohydrate 31g, Fiber 5g, Chol 6mg, Iron 2mg, sodium 593 mg, Calcium
74 mg]
and simmer 20 minutes or until tender.
Drain peas. In a large bowl, mash 3/4 cup peas with a potato masher. Stir
in remainmg peas, cooked rice, corn, hot sauce, salt, pepper, and chives.
In a large nonstick skillet, cook bacon over medium heat until crisp.
Remove bacon from pan, reserving 2 teaspoons bacon drippings in pan and 2
teaspoons bacon drippings in a small bowl; crumble bacon and set aside. Add
onions and garlic to skillet; saute 2 minutes over medium heat. Stir onion
mixture into pea mixture.
Heat reserved 2 teaspoons bacon drippings in skillet over medium heat. Add
cabbage; saute 4 minutes or until crisp - tender. Arrange 1/2 cup cabbage
mixture on each of 4 plates; top each with 4 tomato wedges and 3/4 cup pea
mixture. Sprinkle with crumbled bacon. Serves 4.
[Per serving: Calories 200 (22% from fat), Fat 6g (1g saturated), Protein
11g, Carbohydrate 31g, Fiber 5g, Chol 6mg, Iron 2mg, sodium 593 mg, Calcium
74 mg]
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