One-Pot Cajun Black-Eyed Peas & Rice

• Meat

  • 1 1/2 lbs Ground beef

• Produce

  • 1 Bell pepper, small
  • 2 cans Black-eyed peas
  • 2 stalks Celery
  • 1 can Mushrooms
  • 1 Onion

• Canned Goods

  • 1 envelope Onion soup mix, dry

• Pasta & Grains

  • 1 cup Rice

• Baking & Spices

  • 1 tsp Creole seasoning

• Liquids

  • 1 cup Water

• Other

  • 1 10 oz. can Ro*tel

Found on diaryofarecipecollector.com

Ingredients

• 1.5 lbs ground beef
• 1 onion, chopped
• 1 small bell pepper, chopped
• 2 stalks celery, chopped
• 1 tsp creole seasoning
• 1 10 oz. can Rotel*
• 1 can sliced mushrooms
• 1 envelope dry onion soup mix
• 2 cans black-eyed peas, drained
• 1 cup rice
• 1 cup water

Directions

• In a large pot, brown ground beef with onion, celery, and bell pepper. Add seasoning.
• Add Rotel, onion soup mix, mushrooms and stir well.
• Add black-eyed peas and stir.
• Add rice and water and stir. Bring it to a boil. Put a lid on the pot. Reduce heat down to low and let the rice cook for 20 to 30 minutes. Do not remove the lid before 20 minutes to make sure rice cooks well. After about 20 minutes, you can check to see if rice is cooked. If not, replace the lid and cook it a little longer. You can add a little more water to help steam the rice little more as well.