Ingredients:
- 4 cups cooked, brown rice
- 1 ¼ cups water
- 1 onion, chopped
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- ¼ tsp ground pepper
- 3 cups cooked black-eyed-peas
- 1 lb of butternut squash, peeled, seeded and cut into cubes
- 1 red bell pepper, stemmed, seeded and chopped
- ½ tsp hot pepper sauce
Put cooked rice in a large bowl. Gently separate the grains. In a large frying pan, bring the water, onion, celery, garlic and pepper to a boil, stir frequently. Add the black-eyed-peas and squash and return to boil.
Continue to stir frequently. Reduce to low, cover and simmer. Stir occasionally until the peas and squash are tender. *most of the water should be evaporated (approximately 20 minutes)
Add rice, bell pepper and the hot sauce. Stir and toss frequently, until heated through (approximately 5 minutes). Transfer to a bowl to serve.
Yields 6 servings
Nutritional information per serving
- Calories – 268
- Protein – 11 grams
- Carbohydrates – 59 grams
- Fats – 1 gram