Black-eyed peas and brown rice

January 28, 2005

4 cups cooked, cold, long-grain brown rice

1-1/4 cups water
1 onion, chopped
2 celery stalks, chopped
2 garlic cloves, minced
¼ teaspoon ground pepper
3 cups frozen black-eye peas
1 butternut squash, about 1 pound: peeled, seeded and cut into cubes
1 red bell pepper, finely chopped
½ teaspoon hot pepper sauce

Put the rice in a large bowl and gently separate the grains and break apart any lumps.
In a large frying pan, bring the water, onion, celery, garlic, and pepper to a boil, stirring frequently. Add the black-eyed peas and squash and return to a boil, stirring frequently. Reduce heat to low, cover, and simmer, stirring occasionally, until the peas and squash are tender and most of the water has evaporated, about 20 minutes.
Add the rice, bell pepper, and pepper sauce and stirring frequently, simmer until heated through, about 5 minutes.
Makes: 6 servings.