Why this fits a family on a budget
This stew costs roughly $1.55 per serving using pantry-friendly canned goods and rice, keeping the meal well within the $3 target. Everything comes together on two burners in under 35 minutes with zero advanced cooking techniques.
• 2 15oz cans canned black-eyed peas
• 1 14.5oz can canned diced tomatoes
• 1 large yellow onion
• 1 medium green bell pepper
• 3 cloves garlic cloves
• 2 tbsp tomato paste
• 1.5 cups vegetable broth
• 2 tbsp canola oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 0.25 tsp cayenne pepper
• 1 tsp salt
• 0.5 tsp black pepper
• 1.5 cups long-grain white rice
• 3 cups water
1. Start the rice first: combine 1.5 cups rice and 3 cups water in a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover tightly, and cook for 18 minutes until water is fully absorbed. Remove from heat and keep covered.
2. While rice cooks, dice the yellow onion and green bell pepper into roughly half-inch pieces. Mince the garlic cloves finely.
3. Heat 2 tablespoons of canola oil in a large skillet or wide pot over medium-high heat. When the oil shimmers (about 1 minute), add the onion and bell pepper. Cook for 5 to 6 minutes, stirring occasionally, until the onion is soft and translucent with light golden edges.
4. Add the minced garlic, ground cumin, smoked paprika, and cayenne pepper to the skillet. Stir constantly for 60 seconds until the garlic is fragrant and the spices coat the vegetables — the mixture should smell toasty and aromatic.
5. Stir in the tomato paste and cook for 1 minute, pressing it into the vegetables until it darkens slightly from bright red to a deeper brick-red color.
6. Pour in the canned diced tomatoes (with their juices) and vegetable broth. Stir to combine everything, scraping up any browned bits from the bottom of the pan.
7. Drain and rinse both cans of black-eyed peas under cold water, then add them to the skillet. Season with 1 teaspoon salt and 0.5 teaspoon black pepper.
8. Bring the stew to a gentle boil over medium-high heat, then reduce to medium-low. Simmer uncovered for 10 to 12 minutes, stirring occasionally, until the sauce thickens and coats the back of a spoon. The liquid should reduce by roughly one-third.
9. Taste and adjust salt or cayenne as needed. Serve hot over the cooked white rice.
Cost is a national-average estimate and varies by store and region.
This recipe was generated by Plento Pasto's AI from a library of family-friendly dishes and reviewed for a real photo before publishing. Cooking times, costs, and nutrition are estimates — use your judgment in the kitchen.