Spicy Rice With Black-Eyed Peas - cooking recipe

Ingredients

1 (16 oz.) can tomatoes
1 (15 oz.) can black-eyed peas, drained
1 c. cooked rice
1/2 c. chopped onion
1 tsp. dried oregano
1/4 tsp. salt
1/8 tsp. ground red pepper
1 clove garlic, finely chopped

Preparation

Heat all ingredients to boiling in 10-inch skillet, breaking up tomatoes and stirring frequently.
Reduce heat.
Cover and simmer about 10 minutes or until liquid is almost absorbed.
Makes 4 servings.