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Prep Time: 5 Minutes Cook Time: 8 Minutes |
Ready In: 13 Minutes Servings: 4 |
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A meatless winner from Betty Crocker. Fast, easy and even my non-green-vegetable eaters shovel this in! Bonus: Low calorie! (Up the cayenne if you want it hotter, or just pass hot sauce at the table.) I also like to toss in some toasted almonds. Ingredients:
1 cup cold cooked white rice |
1 cup frozen corn |
1 1/2 teaspoons dried thyme |
1/2 teaspoon garlic salt |
1/8 teaspoon cayenne pepper |
1 (15 ounce) can black-eyed peas, rinsed and drained |
2 cups lightly packed spinach leaves |
Directions:
1. Spray 12 nonstick skillet with nonstick cooking spray; heat over med-high heat.
2. Cook all ingredients except spinach in skillet, stirring occasionally until hot.
3. Stir in spinach; cook until spinach begins to wilt.
4. Serve immediately (just bring the skillet to the table and watch it go.).
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