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    Spicy Rice with Black Eyed Peas


    Source of Recipe


    Betty Crocker's Low-Fat

    List of Ingredients





    1 package frozen -- (10 ounces)
    black-eyed peas*
    3/4 cup uncooked instant rice
    1/2 cup chopped onion (about 1 medium)
    1/4 cup chopped red bell pepper
    1 tablespoon chopped fresh or
    1 teaspoon dried oregano
    1/4 teaspoon salt
    1/8 teaspoon ground red pepper- (cayenne)
    1 clove garlic -- finely chopped
    1 can whole tomatoes -- (16 ounces) undrained
    *Substitute
    1 can black-eyed peas -- (16 ounces) drained. Do not precook.

    Recipe



    Cook peas as directed on package, using 10-inch nonstick skillet; drain. Stir in remaining ingredients; break up tomatoes. Heat to boiling; reduce heat. Cover and simmer about 10 minutes or until liquid is almost absorbed. Makes 4 servings.

 

 

 

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