Black-eyed Peas and Brown Rice
Ingredients:
- 1 bag dry black-eyed peas
- 3 whole bay leaf
- 2 cups brown rice
- 4 Roma tomatoes
- ½ small red onion
- ½ red bell pepper
- 1 Tbsp. Olive oil
Directions:
- Soak black-eyed peas submerged in a bowl of cool water overnight (approximately 12 hours).
- Once the peas have finished soaking, rinse thoroughly and cook according to package directions. Season with salt, pepper and bay leaves.
- When the peas have finished cooking, remove and discard the bay leaf.
- Cook the brown rice according to package directions. (Use boil-in-bag rice for faster results.)
- Dice the tomatoes, red onion and bell pepper into small pieces.
- Heat olive oil in a large skillet. Add the chopped vegetables to the pan and cook until just tender. Remove from heat.
- Drizzle a little olive oil over the rice, season with salt and fluff with a fork.
- Add rice to a bowl or plate, next add the black-eyed peas on top of the rice, and finally add the tomato mixture.
As an alternative, mix the tomato, onion and bell pepper with cilantro and lime juice in a bowl. Then add it to the dish as a garnish. It will add a touch of coolness to contrast the warmth of the dish.