Black-eyed Peas and Rice

Servings:

(8 Servings)

Ingredients:

• 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:

1. In a large saucepan cook onion and celery in the chicken or vegetable broth for about 5 minutes or until tender.
2. Add garlic, undrained peas, tomatoes, water, cumin and red pepper.
3. Bring mixture to a boil and reduce the heat.
4. Cover and simmer for 15 minutes.
5. Uncover and simmer about 5 minutes more or to desired consistency.
6. 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)