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Black-Eyed Peas 'n Rice

List of Ingredients




2 large garlic cloves
2 (15-oz.) cans Green Giant® Blackeye Peas
1 tablespoon olive oil
1/2 cup chopped celery
1 medium onion, chopped
1 (14.5-oz.) can no-salt-added whole tomatoes, drained, cut up
1/4 teaspoon cumin
1/4 teaspoon crushed red pepper flakes
1/2 cup water
4 cups hot cooked rice (cooked without margarine and salt)
1/4 cup chopped fresh parsley


Recipe



In small nonstick skillet over medium heat, cook unpeeled garlic cloves for 10 to 15 minutes or until soft, stirring occasionally. Remove from skillet; cool slightly. Peel cloves.

Drain peas, reserving liquid; set peas aside. In blender container, combine cooked garlic cloves and reserved liquid; blend until smooth.

Heat oil in large nonstick skillet over medium heat until hot. Add celery and onion; cook until tender. Add garlic mixture, tomatoes, cumin and crushed red pepper flakes. Bring to a boil. Boil 3 to 5 minutes, stirring frequently to prevent sticking.

Add peas and water; return to a boil. Reduce heat; cover and simmer 10 minutes or until desired doneness.
To serve, combine hot cooked rice and parsley; mix lightly. Spoon peas over rice.