Rice with Black-Eyed Peas

[Guest guest]

Rice with Black-Eyed Peas

 

2 teaspoons canola oil

1/4 cup onion, chopped fine

1/4 cup green pepper, diced small

1/4 cup red pepper, diced small

1/2 cup long-grain rice, uncooked

1 and 1/2 cups broth

4 ounces frozen black-eyed peas, thawed

1/2 cup frozen corn, thawed

1/4 teaspoon sugar

1/4 tespoon fresh thyme, chopped

1/8 teaspoon salt

1/4 teaspoon garlic powder

1/4 teaspoon red pepper

 

Preheat oven to 350 degrees

Heat oil in medium pan over medium-high heat. Add onions and peppers and saute

for 4 minutes. Add rice and saute for an additional 2 minutes. Stir in broth and

remaining ingredients. Bring to a boil, reduce to a simmer, cover and place in

oven for 20 minutes or until rice is tender and liquid is absorbed. Serves 5