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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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From Betty Crocker's Vegetarian Cooking. Suggests to serve with corn muffins. Ingredients:
1 tablespoon vegetable oil |
1 large onion, coarsely chopped |
1 medium green pepper, coarsely chopped |
2 garlic cloves, finely chopped |
1 cup uncooked long grain rice |
1 (14 1/2 ounce) can vegetable broth |
1 cup frozen whole kernel corn |
2 tablespoons worcestershire sauce |
1/8 teaspoon ground red pepper |
1 (15 ounce) can black-eyed peas, rinsed and drained |
1 (14 1/2 ounce) can stewed tomatoes, undrained |
Directions:
1. Heat oil in 10-inch skillet over medium high heat.
2. Cook onion, bell pepper and garlic in oil 2 to 5 minutes, stirring occasionally, until vegetables are crisp tender.
3. Stir in rice and cook 2 to 3 minutes, stirring occasionally, until rice is light golden brown.
4. Stir in broth, heat to boiling.
5. Reduce heat to low, cover and simmer 15 minutes.
6. Stir in remaining ingredients.
7. Cover and simmer 5 to 10 minutes or until vegetables and rice are tender.
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