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Two bowls of brown rice topped with black-eyed peas, chopped cooked collards, and softened onion.
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Brown Rice Black-Eyed Pea Bowls with Collards, No Ham

Brown rice black-eyed pea bowls with fully cooked frozen collards, onion, smoked paprika, and a vinegar finish. Start with safely refrigerated cooked rice and serve two main-course bowls without ham.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 2 main-course bowls
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked plain brown rice previously cooled promptly and safely refrigerated
  • 1 15-ounce can plain black-eyed peas rinse and drain; about 1 1/2 cups drained
  • 1 cup plain frozen chopped collard greens about 3 ounces / 85 g; measure while frozen and cook fully by the package
  • 1/2 small onion finely diced; about 1/3 cup
  • 1 tablespoon olive oil
  • 1/4 teaspoon smoked paprika
  • 1/3 cup low-sodium vegetable broth
  • 1 teaspoon apple cider vinegar
  • 1/8 teaspoon ground black pepper or to taste
  • fine salt to taste, starting with a small pinch if needed
  • 2 tablespoons water for reheating rice, plus the package-required water for cooking collards

Equipment

  • 1 1/2- to 2-quart saucepan with lid, or the size required by the collards package
  • 10-inch skillet or second saucepan
  • Colander
  • Microwave-safe bowl with a vented cover, or small rice-reheating pan
  • Food thermometer
  • Knife and cutting board
  • Measuring tools

Method
 

  1. Cook the frozen collards fully Keep the rice refrigerated while you start the greens. Put the frozen collards in the lidded saucepan and cook according to the package, including its water amount and full cooking time. For the plain collards described above, cover with water, boil for 3 minutes, then cover and simmer for 25–30 minutes, adding water if needed. Follow any different directions on your bag. Check that the greens are tender and meet the package’s temperature requirement before proceeding.
  2. Prepare the topping ingredients While the collards simmer, rinse and drain the black-eyed peas. Finely dice the onion and measure the paprika, broth, vinegar, and pepper. Let the peas drain thoroughly so their rinse water does not thin the topping.
  3. Soften the onion When the collards are nearly ready, heat the olive oil in the skillet over medium heat. Cook the onion for about 5 minutes, stirring occasionally, until softened and translucent. Reduce the heat if the edges darken before the centers soften.
  4. Combine the cooked greens and peas Drain the cooked collards in a colander. Stir the smoked paprika into the softened onion for about 15 seconds, then add the vegetable broth, drained collards, and drained black-eyed peas. Bring to a gentle simmer and cook for 3–5 minutes, turning carefully, until the peas are hot throughout. Leave a little flavorful liquid in the pan.
  5. Reheat the rice separately As the topping finishes, put the refrigerated rice in a microwave-safe bowl with 2 tablespoons water. Cover with a vented microwave-safe cover and heat in short intervals, stirring and breaking up clumps between intervals, until the rice reaches 165°F throughout. Alternatively, warm it in a covered small saucepan over low heat, stirring and adding a little water as needed, to the same temperature.
  6. Finish and serve Take the topping off the heat and stir in the vinegar and pepper. Taste before adding salt because canned peas and broth vary. Divide the hot rice between two bowls, spoon the peas and collards over it, and include the small amount of pan liquid. Serve promptly.

Notes

Timing: About 10 minutes prep and 45 minutes cooking, or 55 minutes total. This allows for frozen collards with a long simmer; follow your package. Cooking dry brown rice is additional.
Collards: Use plain greens. The cited Pictsweet product calls for water to cover, a 3-minute boil, a covered 25–30-minute simmer, and heating to 165°F/74°C. Follow any different instructions on your own bag and use an appropriate pan for its required quantity. Drain before adding the measured vegetable broth.
Rice and peas: Measure the rice after cooking. Canned black-eyed peas are already cooked; dried or uncooked frozen peas require separate preparation. Reheat refrigerated rice with the measured water, stirring and checking several places until 165°F/74°C throughout.
Finish: Leave a little pan broth to moisten the rice. Stir in vinegar after cooking and taste a combined bite before adding salt. A small amount of collards is intended; this is primarily a rice-and-pea bowl.
Storage: Refrigerate within 2 hours, or 1 hour above 90°F/32°C, in shallow containers at 40°F/4°C or below. Use within the earliest component’s 3–4-day leftover window, including the original rice batch. Reheat to 165°F/74°C. Do not use rice left out overnight. USDA leftover guidance.