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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 28 oz can Italian plum tomatoes

  3. 1 cup broth --

  4. -- beef

  5. 1 cup quick cooking brown rice

  6. 1 teaspoon bottled minced garlic

  7. 2 bay leaves

  8. 1 teaspoon dried basil leaves

  9. 1 teaspoon dried thyme leaves

  10. 1 teaspoon hot pepper sauce or to taste

  11. 1 large green bell pepper

  12. 1 16 oz can -- ¥

  13. 1 can black eyed peas

  14. drained chopped parsley or chives

  15. for garnish

Instructions Jump to Ingredients ↑

  1. Combine tomatoes, broth, rice, garlic, bay leaves, basil, thyme and hot pepper sauce in a large saucepan. Cover and bring to a boil over high heat.

  2. When rice is cooking, cut green pepper into 1 inch pieces and stir into stew Reduce heat to medium, stir in black eyed peas, cover and simmer for 10 to 12 minutes, stirring once.

  3. Remove and discard bay leaves. Sprinkle with parsley if desired.

  4. This is a Louisiana inspired stew, rich and fairly thick. For a thinner stew, add additional broth.

  5. Serving suggestion: Serve with garlic bread.

  6. Source: Meatless Dishes in Twenty Minutes

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