Black-Eyed Peas and Brown Rice |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Ingredients:
4 cups cooked long grain brown rice, cold |
1 1/4 cups water |
1 onion, chopped |
2 celery ribs, chopped |
2 cloves garlic, chopped |
1/4 teaspoon ground pepper |
3 cups frozen black-eyed peas |
1 lb butternut squash, peeled,seeded,cubed |
1 red bell pepper, cored,finely chopped |
1/2 teaspoon hot pepper sauce |
Directions:
1. Put the rice in a large bowl and gently separate the grains and break apart any lumps.
2. In a large frying pan, bring the water, onion, celery, garlic, and pepper to a boil, stirring frequently.
3. Add the black-eyed peas and squash and return to a boil, stirring frequently.
4. Reduce heat to low, cover, and simmer, stirring occasionally, until the peas and squash are tender and most of the water has evaporated, about 20 minutes.
5. Add the rice, bell pepper, and pepper sauce and, stirring and tossing frequently, simmer until heated through, about 5 minutes.
6. To serve, transfer to a bowl.
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