Black-Eyed Peas and Brown Rice

By courtneyepowell

Ingredients

• 4 c cooked, cold, long-grain brown rice
• 1 1/2 c water
• 1 onion, chopped
• 2 celery stalks, chopped
• 2 garlic cloves, minced
• 1/4 t freshly ground pepper
• 3 c cooked black-eyed peas
• 1 butternut squash, about 1 lb, peeled, seeded and cut into cubes
• 1 red bell pepper, stemmed, seeded and finely chopped
• 1/2 t hot pepper sauce

Details

Servings 6

Preparation

Step 1

Put rice in a large bowl. Gently separate the grains and break apart any lumps. In a large frying pan, bring the water, onion, celery, garlic and pepper to a boil, stirring frequently. Add the black-eyed peas and squash and return to a boil, again stirring frequently. Reduce to low, cover and simmer, stirring occasionally, until the peas and squash are tender and most of the water has evaporated, about 20 mins. Add the rice, bell pepper and hot pepper sauce. Simmer, stirring and tossing frequently until heated through, about 5 mins. To serve, transfer to a bowl.