SPICY BLACK-EYED PEAS OVER RICE

1 tbsp olive or canola oil

1/2 cup minced onions
1 garlic clove, minced
1 1/2 cups water
2 cups frozen black-eyed peas
1/4 cup sliced tomatoes with green chilies or jalapenos, drained
1 tsp black pepper
1/2 tsp salt, optional
1 1/2 cups cooked brown rice

Heat oil in a 3-quart saucepan over medium heat; add onions and cook 4 minutes or until beginning to turn light golden in color; stir often. Add garlic and cook about 15 seconds.

Add the water, peas, tomatoes, pepper, and salt, if using, to the onion mixture. Stir mixture and bring to a boil over high heat. Reduce heat to simmer; cover and cook about 20 minutes.

Use a slotted spoon to remove peas. Reduce liquid by cooking on high 2 to 3 minutes. Add the reduced liquid to the peas and stir.

Serve the peas over the brown rice.

Yield: 4 to 6 servings.

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