The original version of this recipe was posted to eat-lf list earlier this
week. It is a zipper recipe which means that it is easy to switch things
out and in, just keeping the liquid constant. The original used uncooked
instant rice and no tomato sauce. We liked it because the oregano and
cayenne gave it just the right "bite."
Kathleen
* Exported from MasterCook *
Spicy Rice With Black-Eyed Peas
Recipe By : based on Betty Crocker's Easy One Dish Recipes
Serving Size : 5 Preparation Time :0:00
Categories : Beans And Legumes Main Dishes, Vegetarian
Quick Rice
Amount Measure Ingredient -- Preparation Method
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2 cups brown rice, cooked
1/4 cup chopped green bell pepper
1 tablespoon chopped fresh Oregano
or 1 tsp dried Oregano
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1 medium onion -- chopped
1 clove garlic -- finely chopped
16 ounces stewed tomatoes -- undrained
1 cup tomato sauce
16 ounces cooked blackeyed peas
Heat all ingredients to boiling in 10 inch skillet, breaking up tomatoes
and stirring frequently; reduce heat. Cover and simmer about 10 minutes.
Servings: 5, Calories: 245, Fat: 1g, Cholesterol: 0mg, Sodium: 639mg,
Protein: 11g, Fiber: 10g, Carbohydrates, 50
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