1 tablespoon vegetable oil
1 large onion, coarsely chopped
1 medium green pepper, coarsely chopped
2 garlic cloves, finely chopped
1 cup uncooked long grain rice
1 (14 1/2 ounce) can vegetable broth
1 cup frozen whole kernel corn
2 tablespoons worcestershire sauce
1/8 teaspoon ground red pepper
1 (15 ounce) can black-eyed peas, rinsed and drained
1 (14 1/2 ounce) can stewed tomatoes, undrained
Heat oil in 10-inch skillet over medium high heat.
Cook onion, bell pepper and garlic in oil 2 to 5 minutes, stirring occasionally, until vegetables are crisp tender.
Stir in rice and cook 2 to 3 minutes, stirring occasionally, until rice is light golden brown.
Stir in broth, heat to boiling.
Reduce heat to low, cover and simmer 15 minutes.
Stir in remaining ingredients.
Cover and simmer 5 to 10 minutes or until vegetables and rice are tender.