1 cn Italian plum tomatoes (28 oz)
1 c Broth (vegetable, chick, or beef)
1 c Brown rice; QUICK COOKING
1 ts Garlic; minced, or more
2 Bay leaves
1 ts Dried basil
1 ts Dried thyme
1 ts Tabasco; or to taste
1 lg Green pepper; 1 inch pieces
1 cn Black eyed peas (16 oz);
- drained
Parsley or chives; chopped,
- for garnish
Cut green pepper into 1 inch pieces. Combine tomatoes, broth, rice,
garlic, bay leaves, basil, thyme and hot pepper sauce in a large
saucepan. Cover and bring to a boil over high heat. Lower heat and
cook according to manufacturers directions. Add the canned black
eyed peas 10 to 12 minutes before rice is done. Stir at least once.
Remove and discard bay leaves. Sprinkle with parsley if desired.
This is a Louisiana inspired stew, rich and fairly thick. For a
thinner stew, add additional broth.
Serving suggestion: Serve with garlic bread.
Source: Meatless Dishes in Twenty Minutes
Typed by Dale/Gail Shipp
