Ingredients:
2 teaspoons olive oil
1 cup chopped onions
1 cup chopped green bell peppers
2 teaspoons minced garlic ( bottled)
1 (14 1/2 ounce) cans vegetable broth
1 vegetable bouillon cubes
1 teaspoon Worcestershire sauce
1/2 teaspoon dried basil
1/2 teaspoon black pepper
1 (14 ounce) packages quick-cooking brown rice
1 (14 1/2 ounce) cans cajun-style stewed tomatoes
2 (15 ounce) cans black-eyed peas, rinsed and drained
Directions:
Let the oil heat in a large pot over medium heat.
Add in the chopped onion and bell pepper; stir/saute for 3-4 minutes.
Add in the garlic and broth; increase heat to high.
Add in the bouillon cube; cover and bring to a boil.
Uncover and add Worcestershire sauce, basil, and pepper; stir and recover.
Add in rice and stir to combine.
Cover again and decrease heat to medium; cook for about 8 minutes or until the broth is just absorbed.
Add in the tomatoes and peas; stir to combine.
Continue to cook covered for 1-2 more minutes or until well heated.
Servings: 6
Time preparation: 45 min.
Time total: 59 min.