Ingredients
3/4 cup uncooked long grain rice1 cup frozen corn3 medium carrots, thinly sliced1/2 cup each chopped green, sweet red and yellow pepper1/4 cup chopped onion1 tablespoon canola oil4 garlic cloves, minced1 can (15-1/2 ounces) black-eyed peas, rinsed and drained1 can (14-1/2 ounces) diced tomatoes, drained2 tablespoons minced fresh parsley1 teaspoon dried thyme1/2 teaspoon salt1/4 teaspoon pepper1/4 teaspoon crushed red pepper flakes
Preparation
Cook rice according to package directions. Meanwhile, in a large nonstick skillet, saute the corn, carrots, peppers and onion in oil for 6-8 minutes or until crisp-tender. Add garlic; cook 1 minute longer.
Stir in the rice, peas and tomatoes; bring to a boil. Reduce heat; cover and simmer for 5 minutes or until heated through, stirring occasionally. Add the seasonings; cook 2-3 minutes longer.
