Black-Eyed Peas And Brown Rice

268 Calories; 11g Protein; 1g Fat; 59g Carbohydrates

This is loaded with protein and fiber and it's very simple to make!

Ingredients
1 1/4 cups water
1 Onion, chopped
2 Celery Stalks, chopped
2 Garlic Cloves, Minced
1/2 tsp Hot Pepper Sauce
1/4 tsp freshly ground pepper
3 cups Cooked Black-Eyed Peas
4 Cups cooked, cold, long-grain brown rice
1 Red Bell Pepper, stemmed, seeded and finely
1 Butternut Squash, about one pound, peeled, seeded, and cut into cubes



Instructions
Put Rice in a large bowl. Gently separate the grains and break apart any lumps. In a large frying pan, bring the water, onion, celery, garlic and pepper to a boil, stirring frequently. Add the black-eyed peas and squash and return to boil, again stirring frequently. Reduce to low, cover and simmer, stirring occasionally, until peas and squash are tender and most of the water has evaporated, about 20 minutes. Add the rice, bell pepper and hot-pepper sauce. Simmer, stirring and tossing frequently, until heated through, about 5 minutes. To serve, transfer to a bowl.

This recipe is from Tosca Reno's, The Eat-Clean Diet.