Ingredients
| 1 can (1-3/4 lb.) | Italian plum tomatoes | | 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 | lg. green bell pepper | | 1 can (1 lb.) | black eyed peas, drained | | Chopped parsley or | | chives for garnish |
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Instructions
Combine tomatoes, broth, rice, garlic, bay leaves, basil, thyme and hot pepper sauce in a lage saucepan; cover and bring to a boil over high heat. 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. Remove and discard bay leaves. Sprinkle with parsley if desired.
Author's Comments
This is a Louisiana inspired stew, rich and fairly thick. For a thinner stew, add additional broth. Serve with garlic bread.
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