Spicy Rice and Black-Eyed Peas |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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From Eat Better America. Sounds yummy-here for safekeeping. Ingredients:
3/4 cup instant rice (uncooked) |
1 cup green bell pepper (chopped) |
1 tablespoon oregano leaves (fresh or 1 tsp dried) |
1/4 teaspoon salt |
1/8 teaspoon ground red pepper (cayenne) |
1/2 cup onion (chopped) |
1 garlic clove, finely chopped |
1 (14 1/2 ounce) can stewed tomatoes, undrained |
1 (15 -16 ounce) can black-eyed peas, drained |
Directions:
1. In 10-inch skillet, heat all ingredients to boiling, breaking up tomatoes and stirring frequently; reduce heat.
2. Cover; simmer about 10 minutes or until liquid is almost absorbed.
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