Hoppin John

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.

Ease of Preparation: Easy

Preparation Time: 10 min

Cook Time: 10 min

Servings: 6

Recipe By: Leanne Ely

From:  Saving Dinner the Vegetarian Way
Used with permission of Ballantine Books

Nutrition Facts
As prepared, each serving contains 275 calories, 4g total fat, 0mg cholesterol, 567mg sodium, 50g total carbohydrate and 11g protein.