Brown Rice with Black-Eyed Peas
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.