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Spicy Rice W/Black-Eyed Peas

Categories:
beans & legumes, side dishes, southern

1 package frozen; (10 ounces)
black-eyed peas*
3/4 cup uncooked instant rice
1/2 cup chopped onion (about 1 medium)
1/4 cup chopped red bell pepper
1 tablespoon chopped fresh or
1 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon ground red pepper
-- (cayenne)
1 clove garlic; finely chopped
1 can whole tomatoes; (16 ounces)
undrained
*Substitute
1 can black-eyed peas; (16 ounces)
drained. Do not precook.

Cook peas as directed on package, using 10-inch nonstick skillet; drain. Stir in remaining ingredients; break up tomatoes. Heat to boiling; reduce heat. Cover and simmer about 10 minutes or until liquid is almost absorbed. 4 SERVINGS (ABOUT 1-1/4 CUPS EACH).




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Contributor: Betty Crocker's Low-Fat

Yield: 4 servings

Preparation Time: 0:00




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