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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Hearty stew served over rice. Ingredients:
2 cups rice |
1 green bell pepper |
2 tablespoons margarine |
2 cups frozen cut okra |
1 (32 ounce) can stewed tomatoes |
2 cups frozen black-eyed peas |
1 (4 ounce) can diced green chili peppers |
2 cups frozen corn |
2 tablespoons dried thyme |
3/4 teaspoon allspice |
Directions:
1. Dice bell pepper.
2. Place large pot on medium-high heat and warm up margarine. When melted add bell pepper and okra. Cook until okra is no longer frozen.
3. Add tomatoes, black-eyed peas and chile peppers. Reduce heat to medium-low and cook for 10 minutes.
4. Stir ingredients. Put water on to boil for rice. When boiling add rice. Let boil for 10 minutes.
5. Add frozen corn, thyme and allspice to stew and mix well. Turn heat down to low. Remove rice from stove and drain. Add butter and/or salt to rice if so desired. Serve stew over rice.
6. The stew freezes well if you are unable to consume it in one sitting.
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