Black-eyed Pea Salsa RecipeTagged in Holiday
Bring a small pot of rice and water to a boil. Cover pot, reduce heat to simmer and let cook 20 minutes or until rice is tender.
In a large saucepan, combine rice, peas, tomatoes and chili. Stir the mixture over a medium heat until it is heated through.
- 1 cup white rice
- 2 cups water
- 2 (15.5 ounce) cans black-eyed peas
- drained and rinsed
- 1 (10 ounce) can diced tomatoes with green chile peppers
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