Brown Rice with Black-Eyed Peas
  • Servings: 6
  • 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
  1. Spray large nonstick skillet with cooking spray; add 1 tablespoon vegetable broth and heat over medium-high heat.
  2. Add onion; cook, stirring frequently, until softened and transparent.
  3. Sprinkle garlic powder over onion and cook 1 to 2 minutes.
  4. Add tomatoes, basil and thyme. Cook over medium heat 5 to 7 minutes until heated through.
  5. Add cooked rice and black-eyed peas; season with pepper. Cover and cook over low heat 12 to 15 minutes.
  6. Spray microwave-safe casserole dish with cooking spray; spoon rice mixture into dish, cover and refrigerate until ready to serve.
  7. 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.