Black-Eyed Peas And Brown Rice

By á-170456

Ingredients

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

Details

Servings 6

Preparation

Step 1

Put the rice in a large bowl and gently separate the grains and break apart any lumps.

In a large fry 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, stirring frequently. Reduce heat to low, cover and simmer, stirring occasionally, until the peas and squash are tender and most of the water has evaporated, about 20 minutes.

Add the rice, bell pepper and hot-pepper sauce; simmer, stirring and tossing frequently, until heated through, about 5 minutes. To serve, transfer to a bowl.

This recipe yields 6 servings.