Brown Rice with Black Eyed Peas & Greens
Take your black-eyed peas up a notch with mustard greens and some zesty jalapeno diced tomatoes!
Servings - 4 servings
Ingredients
- 1 1/2 cup brown rice uncooked
- 1 bunch mustard greens sliced
- 1 small red onion chopped
- 4 garlic cloves crushed
- 2 Tbsp butter or dairy free margarine
- 3 cups cooked black-eyed peas
- 15 oz can diced tomatoes with zesty jalapenos drained
- Salt and pepper to taste
Instructions
- Cook the brown rice as directed on the package.
- Slice the stem out of the mustard green leaves.
- Roll up the leaves together and slice down, so it will cook faster.
- In a large skillet, melt the butter, then add the chopped onion and the crushed garlic.
- Saute for 3-4 minutes, or until onions begin to turn translucent.
- Then add the sliced greens and saute for 2-3 minutes, or until wilted.
- Then stir in the black-eyed peas and the diced tomatoes. Let simmer on low for 10-15 minutes.
- Serve the Black-eyed Peas and Greens over Brown Rice.