Black-Eyed Pea Rice Pilaf
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INGREDIENTS 2 cups black-eyed peas, cooked and drained 2 cups rice, cooked 3/4 way 1/2 cup diced red bell pepper 1/2 cup diced green bell pepper 1 cup diced white onion 1 tablespoon fresh thyme, chopped 4 cloves garlic, minced 3 tablespoons olive oil 1 cup chicken stock 1/4 teaspoon cayenne pepper 1 tablespoon chopped parsley In a sauté pan, cook the peppers, garlic, and oil. Add all herbs, rice, and chicken stock to the pan. Cook the rice through, it should take about 10 minutes or so, until the rice softens and the stock reduces. Add the peas and cook for 5 more minutes. Serve on a platter. NOTE - I have used frozen black-eyed peas in this recipe, prepared to package directions.