Black-Eyed Peas and Brown Rice

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Total Time
20 mins
30 mins
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  1. Put the rice in a large bowl and gently separate the grains and break apart any lumps.
  2. In a large frying pan, bring the water, onion, celery, garlic, and pepper to a boil, stirring frequently.
  3. Add the black-eyed peas and squash and return to a boil, stirring frequently.
  4. Reduce heat to low, cover, and simmer, stirring occasionally, until the peas and squash are tender and most of the water has evaporated, about 20 minutes.
  5. Add the rice, bell pepper, and pepper sauce and, stirring and tossing frequently, simmer until heated through, about 5 minutes.
  6. To serve, transfer to a bowl.