- 2 tablespoons butter
- 1 small onion, chopped
- 1 small red bell pepper, chopped
- Garlic powder
- 2 cups black-eye peas, cooked
- 2 cups cooked rice
- House Seasoning, recipe follows
- 8 sprigs fresh parsley, for garnish
Melt the butter in a large skillet over medium heat. Add onion, bell pepper, and garlic powder, to taste, and cook for 5 minutes. Add peas and rice and cook an additional 10 to 15 minutes. Be careful not to overcook; this dish is best if the bell pepper and onion still have a crunch to them. Add House Seasoning, to taste. Garnish each serving with sprig of parsley.
- 1 cup salt
- 1/4 cup black pepper
- 1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.