Blackeye peas, okra, and tomatoes are the dominant flavors in this rice-based skillet meal.
SOUTHERN RICE (Pantry Cooking II)
1 tablespoon oil
1/2 cup long grain white rice
1 cup water
1 teaspoon chicken bouillon granules
1 can (15 ounces) blackeye peas, rinsed and drained or 2 cups cooked blackeye peas
1 can (14-1/2 ounces) cut okra and tomatoes, undrained
1 tablespoon dried onion
1/8 teaspoon dried minced garlic
Heat oil over medium high heat in a large skillet. Saute’ rice until golden brown. Add water and bouillon. Cover; reduce heat and cook 20 minutes or until rice is tender. Stir in remaining ingredients. Cook 5-10 minutes or until vegetables are heated through. Serves 4.
To can your own blackeye peas see Canning Dried Beans.
