Recipe By : Valeria; Serving Size : 4
Cook the onion, bell peppers, and garlic in the olive oil over medium
heat until soft.
- 4 cups cooked rice
- 1/2 cup onion -- chopped
- 1 1/2 cups red and green bell peppers -- chopped
- 2 cloves garlic -- diced
- 1 can diced tomatoes
- 1 teaspoon olive oil
- 2 cups cooked blackeyed peas
- 1 dash Tabasco sauce
Add the diced tomatoes, blackeyed peas, and Tabasco sauce and
Arrange the rice in a large serving bowl, making a depression
in the center.
Pour the vegetable mixture into the center of the rice.
Serve with cornbread or biscuits.