Sunday, May 19, 2013

Hoppin' John for Two

1/4 chopped sweet red pepper
1/4 cup chopped green pepper
2 tablespoons chopped onion
1/4 teaspoon garlic powder
1/8 teaspoon salt
1 tablespoon vegan butter
2/3 cup canned black-eyed peas, rinsed and drained
2/3 cup cooked rice

In a small skillet, saute the peppers, onion, garlic powder and salt in the vegan butter for 4-5 minutes or until vegetables are tender.  Stir in peas and rice; heat through, stirring occasionally.

Adapted from Taste of Home's Cooking for 2 Winter 2007, pp. 37-38.

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