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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 10 |
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From Light and Tasty Magazine. This has lots of flavor! Ingredients:
3/4 cup long grain brown rice |
1 cup frozen corn |
3 medium carrots, thinly sliced |
1/2 cup green pepper, chopped |
1/2 cup red pepper, chopped |
1/2 cup yellow pepper, chopped (or orange) |
1/4 cup onion, chopped |
4 garlic cloves, minced |
1 tablespoon olive oil |
1 (15 1/2 ounce) can black-eyed peas, rinsed and drained |
1 (14 1/2 ounce) can diced tomatoes, drained |
2 tablespoons fresh parsley, minced |
3 teaspoons fresh thyme, chopped or 1 teaspoon dried thyme |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon crushed red pepper flakes |
hot sauce |
Directions:
1. Cook the rice according to package directions.
2. Meanwhile, in a large nonstick skillet, saute the corn, carrots, peppers, onion and garlic in oil for 6 to 8 minutes or until crisp tender.
3. Stir in the rice, peas and tomatoes; bring to a boil.
4. Reduce heat to low, cover and simmer for 5 minutes or until heated through, stirring occasionally.
5. Add the seasonings; cook 2 to 3 minutes longer.
6. Sprinkle hot sauce to taste.
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