Black-Eyed Peas and Rice with Andouille Sausage

By Bostoncook

Ingredients

• 1 bag instant brown rice (3 1/2-ounce)
• 1 teaspoon olive oil
• 1/2 cup chopped onion
• 1 teaspoon minced garlic
• 1/2 teaspoon Cajun seasoning
• 6 ounces chicken andouille sausage, sliced (such as Amy's)
• 1 cup nonfat chicken broth, low sodium
• 1 can black-eyed peas (15-ounce) rinsed and drained
• 1 can tomatoes, low sodium, (14.5-ounce) undrained
• 1 teaspoon hot pepper sauce
• 1/2 cup thinly sliced green onions

Details

Servings 4

Preparation

Step 1

1. Place rice in an 8-inch square baking dish; cover with water. Microwave at HIGH 6 minutes; drain.

2. Heat 1 teaspoon olive oil in a large saucepan over medium heat. Add 1/2 cup chopped onion, 1 teaspoon minced garlic, and Cajun seasoning to pan, and cook for 2 minutes, stirring frequently. Stir in sausage, and cook for 1 minute. Add the rice, chicken broth, black-eyed peas, and tomatoes to pan; bring to a boil. Reduce heat, and simmer for 4 minutes or until rice is tender.

3. Stir in hot pepper sauce. Ladle about 1 1/4 cups mixture into each of 4 bowls, and sprinkle each serving with 2 tablespoons green onions.

Notes: Easy! And delicious. More stew-like than expected, but really very good. Subs: used just regular brown rice, fresh onion and garlic, kielbasa instead of andouille, field peas instead of black-eyed peas. Worth a repeat.