Black Eyed Peas And Brown Rice Recipe

• 4 c. cooked long-grain brown rice cool
• 1 1/4 c. water
• 1 x onion minced
• 2 x celery stalks minced
• 2 x garlic cloves minced
• 1/4 tsp grnd pepper
• 3 c. frzn black-eyed peas
• 1 lb butternut squash peeled, seeded, cubed
• 1 x red bell pepper cored, finely minced
• 1/2 tsp warm pepper sauce

1. Put the rice in a large bowl and gently separate the grains and break apart any lumps.
2. In a large frying pan, bring the water, onion, celery, garlic, and pepper to a boil, stirring frequently.
3. Add in the black-eyed peas and squash and return to a boil, stirring frequently.
4. Reduce heat to low, cover, and simmer, stirring occasionally, till the peas and squash are tender and most of the water has evaporated, about 20 min.
5. Add in the rice, bell pepper, and pepper sauce and, stirring and tossing frequently, simmer till heated through, about 5 min.
6. To serve, transfer to a bowl.
7. Tablespoons(Cooking):"0:25"
8. NOTES : This grain-and-legume mix is a true Southern-style comfort food akin to Hoppin' John.
9. Buy frzn, cooked black-eyed peas, or possibly start with the dry legume and cook up a batch yourself, freezing any extra for future meals.

brown rice, water, onion, celery, garlic, pepper, blackeyed peas, butternut squash, red bell pepper, pepper sauce

Taken from cookeatshare.com/recipes/black-eyed-peas-and-brown-rice-85791 (may not work)