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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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I traditionally make this black-eyed pea dish for New Year's celebrations, notes Ann Buckendahl of Benton, Kansas. This version has more seasonings and veggies than the classic Southern dish. Ingredients:
3/4 cup uncooked long grain rice |
1 cup frozen corn |
3 medium carrots, thinly sliced |
1/2 cup each chopped green, sweet red and yellow pepper |
1/4 cup chopped onion |
1 tablespoon canola oil |
4 garlic cloves, minced |
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained |
1 can (14-1/2 ounces) diced tomatoes, drained |
2 tablespoons minced fresh parsley |
1 teaspoon dried thyme |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon crushed red pepper flakes |
Directions:
1. Cook rice according to package directions. Meanwhile, in a large nonstick skillet, saute the corn, carrots, peppers and onion in oil for 6-8 minutes or until crisp-tender. Add garlic; cook 1 minute longer.
2. Stir in the rice, peas and tomatoes; bring to a boil. Reduce heat; cover and simmer for 5 minutes or until heated through, stirring occasionally. Add the seasonings; cook 2-3 minutes longer. Yield: 10 servings.
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