 | Spicy Rice with Black-Eyed Peas
3/4 cup of uncooked instant rice
1/4 cup of chopped green bell pepper
1 tablespoon of chopped fresh oregano
1/4 teaspoon of salt
1/8 teaspoon of cayenne pepper
1 medium onion; chopped
1 clove garlic, finely chopped
one 16 ounce can of stewed tomatoes
one 15 - 16 ounce can of black-eyed peas |
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Heat all ingredients to boiling in 10 inch skillet, breaking up tomatoes and stirring frequently; reduce heat. Cover and simmer about 10 minutes or until liquid is almost absorbed. Servings: 4 Calories: 195 Fat: 1g Cholesterol: 0mg Sodium: 580mg Protein: 11 g Fiber: 13g Source: Betty Crocker Easy One Dish Recipes Posted to EAT-LF Digest by "Lisa Whittington" <esordliw@pacbell.net> on Apr 5, 1998
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