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Pasta and Rice


Black-Eyed Peas and Rice


½ cup uncooked regular long grain rice
¼ cup chopped green bell pepper
½ cup water
¼ teaspoon salt
⅛ teaspoon freshly ground black pepper
1 small zucchini, sliced
1 can (15.5 ounces) black-eyed peas, rinsed and drained
1 can (14.5 ounces) stewed tomatoes, undrained
2 Tablespoons chopped fresh parsley

Heat all ingredients except parsley to boiling in 2-quart saucepan; reduce heat. Cover and simmer 20 minutes. Stir in parsley.

Makes 4 servings