Prep Time: approx. 5 Minutes. Cook Time: approx. 20 Minutes.
Ready in approx. 25 Minutes. 

1 cup brown rice
2 cups water
OR
1 cup Instant Brown rice & 1 cup water
2 (15.5-ounce) cans black-eyed peas,            drained and rinsed
1 (10-ounce) can diced tomatoes with green Chile peppers

Directions:
§   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.  Or follow instant rice directions. 
§   In a large saucepan, combine rice, peas, tomatoes and chili. Stir the mixture over a medium heat until it is heated through.
Serves 10.

• Cultivated since pre-historic times in China and India, they are related to the mung bean. The ancient Greeks and Romans preferred them to chickpeas.
• Brought to the West Indies from West Africa by slaves, by earliest records in 1674.
• Originally used as food for livestock, they became a staple of the slaves’ diet. During the Civil War, black-eyed peas (field peas) and corn were thus ignored by Sherman’s troops. Left behind in the fields, they became important food for the Confederate South.
• In the American South, eating black-eyed peas and greens (such as collards) on New Year’s Day is considered good luck: the peas symbolize coins and the greens symbolize paper money.
• They are a key ingredient in Hoppin’ John (peas, rice and pork) and part of African-American “soul food.”
• Originally called mogette (French for nun). The black eye in the center of the bean (where it attaches to the pod) reminded some of a nun’s head attire.

1 cup = 160 calories
Excellent Source:  is 20% or more in calcium, folate and Vit. A
Not a vegetable – bean or pea (legume)