Brown Rice with Black-Eyed Peas
Type: Main Dishes
Brown rice is healthier than white rice, and it tastes better too! This simple dish is a delicacy around the world, and your family will love it!
Serves: Serves: 6
- 1 to 4 tablespoons vegetable broth
- 1 cup chopped onion
- 3/4 teaspoon garlic powder
- 16-ounce can of diced tomatoes, undrained
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 3 cups cooked brown rice
- 16-ounce can of black-eyed peas, rinsed and drained
- Pepper to taste
- Spray large nonstick skillet with cooking spray; add 1 tablespoon vegetable broth and heat over medium-high heat.
- Add onion; cook, stirring frequently, until softened and transparent.
- Sprinkle garlic powder over onion and cook 1 to 2 minutes.
- Add tomatoes, basil and thyme. Cook over medium heat 5 to 7 minutes until heated through.
- Add cooked rice and black-eyed peas; season with pepper. Cover and cook over low heat 12 to 15 minutes.
- Spray microwave-safe casserole dish with cooking spray; spoon rice mixture into dish, cover and refrigerate until ready to serve.
- Just before heating, add remaining vegetable broth (a tablespoon at a time) until casserole is moistened. Heat in microwave on High 8 to 10 minutes for whole casserole or 1 to 2 minutes for individual servings, until heated throughout.
- Black-eyed peas are digested slowly and serve as a good appetite suppressant while providing hefty amounts of anemia-fighting iron and nerve-soothing B vitamins.
Excerpted from Cook Once, Eat for a Week by Jyl Steinback. Copyright © 2003 by Family Fit Lifestyle, an Arizona Corporation.To order this book go to Amazon.