Categories: Main Dish, Rice, Vegetarian

Ingredients

• 1 tablespoon olive oil
• 1 large vidalia onion , finely chopped
• 3 cups cold cooked long-grain rice (white, brown, or Texmati rice)
• 2 tomatoes , peeled and finely chopped
• 2 teaspoons fresh lemon juice
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon Tabasco sauce
• 1/2 teaspoon salt
• 1/8 teaspoon fresh ground black pepper
• 1 1/2 cups cooked black-eyed peas (rinsed and drained if canned)
• 1/4 cup minced fresh parsley

Directions

1. Let the oil get hot in a large skillet over medium heat.

2. Add in the onion; stir/saute 5 minutes or until softened.

3. Add in the rice, tomatoes, lemon juice, Worcestershire, Tabasco, salt, and pepper; stir-fry for 5 minutes, breaking up any clumps of rice.

4. Stir in black-eyed peas and parsley; cook, stirring, until the peas are hot.

5. Adjust seasonings to taste and serve.

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