Black-eye peas and rice

Yield: 3 Servings

Measure Ingredient
1 \N Onion
\N x Water/broth for saute
1 \N 15 oz can peeled tomatoes,
\N \N Drained
\N \N Or equivalent amount of
\N \N Fresh tomatoes (~1.5 cups)
1 \N 15 oz can Black Eye Peas,
\N \N Drained
2 cups Cooked white rice
\N x Salt, pepper, garlic powder
\N \N For seasoning

Chop the onion and saute it in a good size frying pan with the broth. If you are using fresh tomatoes, add them and cook until they are soft. Stir in the remaining ingredients and heat through.

Makes about 3-4 servings, as a main course casserole NOTES: Don't drain the tomatoes and black-eyes completely. You need a little "juice" to make it a nice mushy (comforting) casserole.

I really liked it with a generous amount of pepper.

This recipe was from a TV program here in Raleigh NC called "Southern Sportsman". I just took out the oil and bacon. I thought it was pretty funny to find a healthy recipe (with modifications) off a TV show that talks about hunting and shooting and fishing (and eating..frying...the "catch"...yuk). Guess this recipe is for the days when the rabbits, deer, ducks, and trout are smarter!!

Posted by Lauren Bednarcyk <saslab@...> to the Fatfree Digest [Volume 11 Issue 8], Oct. 8, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.


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