west-african

Cowpea and Smoked Paprika Rice with Sauteed Cabbage

This simmered dish pairs long grain rice, dry with black eyed peas, cooked and drained, cabbage, shredded and smoked paprika. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced Vegan Vegetarian High satiety Heart friendly Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

Build a meal plan

Estimated macros per portion

21 g Protein

102 g Carbohydrates

19 g Fat

17 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

65g long grain rice, dry 237 kcal
156g black eyed peas, cooked and drained 181 kcal
139g cabbage, shredded 35 kcal
61g onion, chopped 24 kcal
16g tomato paste 13 kcal
17g vegetable oil 150 kcal
0.87 tsp (2g) smoked paprika 6 kcal
0.43 tsp (1g) salt 0 kcal
0.22 tsp (0g) black pepper 1 kcal

Cooking instructions

long grain ricesalt
Rinse rice. Add rice to a pot with water and a pinch of salt, bring to a simmer, cover, and cook 12-15 minutes until tender.
onionvegetable oil
Heat vegetable oil in a skillet over medium heat. Add onion and cook 3 minutes.
tomato pastesmoked paprika
Stir in tomato paste and smoked paprika; cook 30 seconds to toast.
black eyed peassalt
Add cooked black eyed peas and 2-3 tablespoons water; simmer 3 minutes to coat and warm through. Season with salt.
long grain ricecabbage
In the same skillet, quickly saute cabbage 3-4 minutes until just tender. Serve the beans over rice with cabbage on the side.