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Spicy Rice with Black-Eyed Peas Recipe

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This recipe for Spicy Rice with Black-Eyed Peas, by , is from Cooking and Eating as a Family, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tamara Hall
Added: Monday, July 7, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3/4 cup uncooked instant rice
1 large green bell pepper, chopped (1 cup)
1 tablespoon chopped fresh or 1 teaspoon dried oregano leaves
1/4 teaspoon salt
1/8 teaspoon ground red pepper (cayenne)
1 medium onion, chopped (1/2 cup)
1 clove garlic, finely chopped
1 can (14.5 oz) stewed tomatoes, undrained
1 can (15 to 16 oz) black-eyed peas, drained

Directions:
Directions:
1. In 10-inch skillet, heat all ingredients to boiling, breaking up tomatoes and stirring frequently; reduce heat.
2. Cover; simmer about 10 minutes or until liquid is almost absorbed.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 Min
Personal Notes:
Personal Notes:
I like to add red peppers

 

 

 

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