Spicy Rice And Black-Eyed Peas - cooking recipe

Ingredients

3/4 cup instant rice (uncooked)
1 cup green bell pepper (chopped)
1 tablespoon oregano leaves (fresh or 1 tsp dried)
1/4 teaspoon salt
1/8 teaspoon ground red pepper (cayenne)
1/2 cup onion (chopped)
1 garlic clove, finely chopped
1 (14 1/2 ounce) can stewed tomatoes, undrained
1 (15 -16 ounce) can black-eyed peas, drained

Preparation

In 10-inch skillet, heat all ingredients to boiling, breaking up tomatoes and stirring frequently; reduce heat.
Cover; simmer about 10 minutes or until liquid is almost absorbed.