Sheet pan Cajun black-eyed peas and okra over rice
Black-eyed peas, okra, peppers and corn roasted with Cajun spice until the okra is crisp and not a bit slimy, then piled over rice with hot sauce, a Louisiana sheet pan dinner.
- 45 min total
- 20 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $2.32 a serving
- 600 calories
- Good the next day
- Vegan
- Gluten-free
- Dairy-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 1½ cups long-grain white rice, rinsed
- 12 oz okra, sliced ½ inch thick
- 2 cans black-eyed peas, drained, rinsed and patted dry
- 1 red bell pepper, cut into 1-inch pieces
- 1 red onion, cut into 1-inch pieces
- 1 cup frozen corn
- 2 tsp Cajun seasoning
- 3 green onions, thinly sliced
- 1 tsp hot sauce (optional)
From your pantry
- 2½ cups water
- 1½ tsp salt, divided
- 3 tbsp olive oil
- 1 tsp smoked paprika
Each serving has about 600 calories, 19 g protein, 104 g carbs and 13 g fat, and costs about $2.32 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No long-grain white rice? Jasmine rice or basmati rice works.
- No red bell peppers? Yellow bell peppers work.
- No red onions? White onions or yellow onions work.
- No frozen corn? Canned corn works.
- No green onions? Chives work.
- No hot sauce? Sriracha works.
Steps
Tap an underlined word for a quick explanation.
the oven to 425°F.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
the okra, black-eyed peas, pepper, onion and corn on a with the oil, Cajun seasoning, smoked paprika and ½ teaspoon salt, and spread them out.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Dolly’s tip: Dry heat is the secret to okra. Roasted, it turns crisp and nutty with no slime.25 to 30 minutes, stirring halfway, until the okra is and the peas are at the edges.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Brown. Browning means cooking until the outside turns brown, which is where a lot of savory flavor comes from. Give food room and time without stirring, or it steams and stays gray.
How you’ll know: The food looks brown rather than gray, and the kitchen smells toasty and savory.
Crispy. Crispy means the outside is dry, firm and crunchy. It comes from high heat, a little oil and room in the pan, because crowded food steams and goes soft.
How you’ll know: It sounds crunchy when you tap or bite it, and it doesn’t flop when you lift it.
Timer: 27 min
Meanwhile, put the rice, water and 1 teaspoon salt in a and over high heat.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
High heat
Stir once, cover, and cook on low 18 minutes, then leave it covered off the heat.
Low heatTimer: 18 min
Fluff the rice, spoon the peas and vegetables over it, and top with green onions and hot sauce.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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