Black-Eyed Peas And Rice With Andouille Sausage - cooking recipe

Ingredients

1 (3 1/2 ounce) bag long-grain boil-in-the-bag rice
1 teaspoon olive oil
1/2 cup frozen chopped onions
1 teaspoon garlic, minced
1/2 teaspoon cajun seasoning
6 ounces andouille chicken sausage, sliced
1 cup chicken broth
1 (15 ounce) can black-eyed peas, rinsed and drained
1 (14 1/2 ounce) can diced tomatoes, undrained
1 teaspoon hot pepper sauce (to taste)
1/2 cup green onion, thinly sliced

Preparation

Place rice in an 8\" square microwave-safe dish; cover with water. Microwave on HIGH 6 minutes; drain.
Heat olive oil in a large saucepan over medium heat.
Add onion, garlic, and cajun seasoning to pan, and cook for 2 minutes, stirring frequently. Stir in sausage and cook for 1 minute. Add the rice, chicken broth, black-eyed peas, and tomatoes to pan; bring to a boil. Reduce heat and simmer 4 minutes or until rice is tender. Stir in hot pepper sauce.
Ladle into serving bowls; top with green onions.