1 tablespoon olive oil
1 cup chopped onion
2  garlic cloves, pressed
3 cups cooked brown rice
1 can (16 ounces) diced tomatoes
1/2 teaspoon dried basil
1/4 tablespoon dried thyme
2 cans (16 ounces each) black-eyed peas, rinsed and drained
1/2 cup chopped green onions
 {salt} to taste
 {pepper} to taste

In a large, deep skillet, heat olive oil over high heat. Sauté onion and garlic for 3 to 5 minutes, until onion is soft and slightly browned.

Add rice, tomatoes, basil, and thyme, stirring well, and cooking until heated through. Add black-eyed peas and stir.

Remove from heat. Stir in green onions and salt and pepper.