Try this recipe when you've got a craving for old-fashioned soul food.

Source: Diabetic Living Magazine


Recipe Summary

10 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • In a 12-inch skillet, heat oil over medium heat. Add the 1 cup chopped onion; cook about 4 minutes or until tender. Add chicken and garlic; cook about 4 minutes more or until chicken is browned, turning once.

  • Stir in broth, poultry seasoning, black pepper, and crushed red pepper. Bring mixture to boiling.

  • Stir in uncooked rice. Reduce heat. Cover and cook about 10 minutes or until rice is almost tender.

  • Stir in black-eyed peas and the 1 tablespoon thyme. Cover and cook about 10 minutes or until heated through and liquid is absorbed. If desired, garnish with additional finely chopped red onion and snipped thyme.


Tip: You can find saffron-flavored yellow rice mix with other rice mixes in your supermarket. Look for a brand (such as Vigo(R) or Carolina(R)) that combines the seasonings and the rice to make it easier to measure out the 3/4 cup needed for this recipe. If the brand you buy comes with a separate seasoning packet (such as Goya(R)), mix the seasonings with the rice in a separate bowl and measure out 3/4 cup.

Nutrition Facts

1 cup
276 calories; protein 31.5g; carbohydrates 28.1g; dietary fiber 4.5g; sugars 1.8g; fat 3.6g; saturated fat 0.7g; cholesterol 65.7mg; vitamin a iu 40.5IU; vitamin c 7.7mg; folate 8.6mcg; calcium 32.4mg; iron 2.8mg; magnesium 27.1mg; potassium 382.2mg; sodium 699.5mg.

3 lean protein, 2 starch