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.
Servings per Recipe: 4Amount per Serving
Calories from Fat:
Total Fat: 2g
Saturated Fat: 0g
Dietary Fiber: 8g
The U.S. Food and Drug Administration (FDA) recommends 2000 calories a day as a reasonable average guideline for most American adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.