Black-eyed Peas and Rice
1 cup onions, chopped
½ cup celery, chopped
2 garlic cloves, minced
1/3 cup chicken or vegetable broth
2 15 ½ oz cans black-eyed peas
1 14 ½ oz can whole tomatoes, chopped
1 cup water
4 cups cooked rice
¼ tsp. ground cumin
¼ tsp. crushed red pepper
¼ cup parsley Instructions:
In a large saucepan cook onion and celery in the chicken or vegetable broth for about 5 minutes or until tender.
Add garlic, undrained peas, tomatoes, water, cumin and red pepper.
Bring mixture to a boil and reduce the heat.
Cover and simmer for 15 minutes.
Uncover and simmer about 5 minutes more or to desired consistency.
Combine rice and parsley; mix lightly. Serve peas over rice or mix together.
Nutritional Facts (per serving): 200 Calories (7g Protein, 42g Carbs, 0.2g Fat)