Pasta and Rice

Black-Eyed Peas and Rice


4 Servings

  • ½ cup uncooked long grain white rice
  • ¼ cup chopped green bell pepper
  • ½ cup water
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • 1 small zucchini, sliced
  • 1 15.5-ounce can black-eyed peas, rinsed and drained
  • 1 14.5-ounce can 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.


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