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Anything is good, in moderation. I cook because I love to and because I can share with those around me. I crochet for the same reason.

Do what you want to do, enjoy what you do and use it to touch those around you.

Jan 11, 2011

Hopping John

  3/4 Cup Brown Rice, Uncooked                                    1 Tsp dried thyme, crushed
  15 Ounces Black Eyed Peas, rinsed                               1/4 Tsp salt
  -and drained                                                                1/4 Tsp crushed red pepper
  1 1/2 Cup Peppers, Chopped                                         1/8 Tsp black pepper
  1 Cup Carrots, Thinly Sliced                                         2 Tsp olive oil or cooking oil
  1 Cup Corn, Frozen                                                     15 Ounce Diced Tomatoes, drained
  2 Clove garlic, minced                                                   

Cook rice according to package directions, omit any salt.

In a covered 12-inch skillet cook sweet peppers, carrots, corn, garlic, thyme, salt, crushed red pepper, and  black pepper in hot oil for 6 to 8 minutes or until vegetables are crisp-tender, stirring occasionally.  Stir the cooked rice, black-eyed peas, and tomatoes into vegetable mixture. Cook, covered, over low heat  about 5 minutes or until heated through, stirring occasionally. Stir in parsley.

Serve with shredded cheddar, if desired.

Goes great with corn bread.

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