1 tablespoon light olive oil
1 cup chopped onions
2 garlic cloves -- minced
2 cups chopped ripe juicy tomatoes -- with
1/4 cup water (or 16-oz can diced tomatoes, undrained)
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
3 cups cooked brown rice - (abt 1 cup raw)
1 can black-eyed peas - (16 oz) -- drained, rinsed (or 2 cups cooked - abt 2/3 cup raw)
Salt -- to taste
Freshly-ground black pepper -- to taste
Heat the oil in a very large skillet or a stir-fry pan. Sauté the onions over medium heat until translucent. Add the garlic and continue to sauté until the onions are golden. Stir in the tomatoes, basil, and thyme; cook until the tomatoes have softened a bit, about 5 minutes.
Add the rice and black-eyed peas, and season to taste with salt and lots of pepper. Stir well, then simmer, covered, over low heat for 15 minutes. If the mixture seems dry, add a bit of water or cooking liquid from the peas. Serve at once.
This recipe yields 4 to 6 servings.
Source: http://www.vegkitchen.com/
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