Fast, easy, and really good!
SPICY RICE AND BLACK EYED PEAS
3/4 cup uncooked white rice*
1/4 cup green pepper, chopped.
1 medium onion, chopped (1/2 cup)
1/4 tsp. salt
1/4 tsp. red cayenne pepper
1 tsp. oregano
2 cloves of garlic
1 (15 oz) can stewed tomatoes
1 (15 oz) can black eyed peas, drained.
1/2 cup water
Mix all ingredients in a 10 inch skillet and bring to a boil. Cover, turn the
heat down to low and let simmer for 25 minutes or until the sauce is
incorporated. Serve.
*MWL
Option: Substitute brown
rice for the white and increase the water to 3/4 cups and the cooking time to 45
minutes. Or, use 1 1/2 cups cooked brown rice and add it during the last
10 minutes of cooking (25 minutes total).
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