Black-Eyed Pea Salsa

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Black-Eyed Pea Salsa

 

1 cup white rice

2 cups water

2 15.5 ounce cans black-eyed peas, drained and rinsed

1 10 ounce can diced tomatoes with green chile peppers

 

Bring a small pot of rice and water to a boil. Cover pot, reduce heat to

simmer and let cook 20 minutes or until rice is tender.

In a large saucepan, combine rice, peas, tomatoes and chili. Stir the mixture

over a medium heat until it is heated through.

 

 

 

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