Ingredients
1
tablespoon vegetable oil
1
large onion, coarsely chopped (1 cup)
1
medium green bell pepper, coarsely chopped (1 cup)
2
garlic cloves, finely chopped
1
cup uncooked regular long-grain rice
1
can (14 ounces) vegetable broth
1
cup frozen whole kernel corn
2
tablespoons Worcestershire sauce
1/8
teaspoon ground red pepper (cayenne)
1
can (15 to 16 ounces) black-eyed peas, rinsed and drained
1
can (14 1/2 ounces) stewed tomatoes, undrained
Preparation
Heat oil in 10-inch skillet over medium-high heat. Cook onion, bell pepper and garlic in oil 3 to 5 minutes, stirring occasionally, until vegetables are crisp-tender.
Stir in rice. Cook 2 to 3 minutes, stirring occasionally, until rice is light golden brown. Stir in broth. Heat to boiling; reduce heat. Cover and simmer 15 minutes
Stir in remaining ingredients. Cover and simmer 5 to 10 minutes or until vegetables and rice are tender.
