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Spicy Rice and Black-eyed Peas

Spicy Rice and Black-Eyed Peas

Fast, easy, and really good!

3/4 cup uncooked white rice*
1/4 cup green pepper, chopped.
1 medium onion, chopped (1/2 cup)
1/4 tsp. salt
1/4 tsp. red cayenne pepper
1 tsp. oregano
2 cloves of garlic
1 (15 oz) can stewed tomatoes
1 (15 oz) can blackeyed peas, drained.
1/2 cup water

Mix all ingredients in a 10 inch skillet and bring to a boil. Cover, turn the heat down to low and let simmer for 25 minutes or until the sauce is incorporated. Serve.

*MWL Option: Substitute brown rice for the white and increase the water to 3/4 cups and the cooking time to 45 minutes.  Or, use 1 1/2 cups cooked brown rice and add it during the last 10 minutes of cooking (25 minutes total).

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