Makes 4 servings
This is a Louisiana-inspired stew, rich and thick. Add additional broth to thin if you prefer. Serve with cornbread or rolls.
- 1 can (28 ounces) Italian plum tomatoes
- 1 cup chopped onion
- 1 cup vegetable broth
- 1 cup quick cooking brown rice
- 1 tsp. minced garlic
- 2 bay leaves
- 1 tsp. dried basil leaves
- 1 tsp. dried thyme leaves
- 1 tsp. hot pepper sauce, or to taste
- 1 large green bell pepper, cut into 1-inch pieces
- 1 cup diced yellow squash
- 1 can (16 ounces) black eyed peas, drained
- Chopped parsley or chives, for garnish
Combine tomatoes, onion, broth, rice, garlic, bay leaves, basil, thyme and hot pepper sauce in a large saucepan. Cover and bring to a boil over high heat. While rice is cooking, cut green pepper into 1-inch pieces and dice yellow squash. Stir into stew and reduce heat to medium. Stir in black eyed peas, cover and simmer for 10-12 minutes, stirring once. Remove and discard bay leaves. Sprinkle with parsley if desired.