• 2 tablespoons safflower or other light oil
  • 1 cup chopped onions
  • 1 clove garlic, minced
  • 2 cups juicy tomatoes, chopped with 1/4 cup water (or 14 oz. can imported tomatoes)
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried thyme
  • 3 cups cooked brown rice
  • 2 cups cooked black-eyed peas (1- 1 lb. can)
  • salt and fresh ground pepper to taste


Heat oil in a very large skillet. Add the onions and saute over low heat until translucent. Add the garlic and continue to saute until the onions are golden. Add the tomatoes and herbs and cook until tomatoes have softened a bit, about 5 minutes. Add the rice and peas and season to taste with salt and lots of pepper. Stir together well and simmer over low heat for 15 minutes. Add a bit of water or cooking liquid from peas if the mixture needs more moisture.

Serves: 6-8