Rice with Black-eyed Peas

Every culture seems to have its own version of rice and beans, an inexpensive way to get perfect complementary proteins. Plenty of velvety peanut oil and hot red pepper give this dish a West African flavour. Ingredient list 1 cup (200 grams) dried black-eyed peas, soaked overnight, or 1 can black-eyed peas 1 ⁄ 2 cup (120 milliliters) peanut oil 1 onion, chopped 3 tomatoes, chopped 2 tablespoons tomato paste 1 ⁄ 2 teaspoon ground hot red pepper 1 ⁄ 2 teaspoon salt 1 1 ⁄ 2 cups (300 grams) long-grain white rice 3 cups (725 milliliters) broth Tomatoes and onions bubble together in a pot. Preparation Cover black-eyed peas with water in a medium saucepan, bring to a boil and simmer over medium heat until soft, about 1 hour. Drain and set aside. If you are using canned peas, drain and rinse. Heat oil in large, heavy pot. Add onion, tomatoes, tomato paste, red pepper, and salt. Simmer 10 minutes, uncovered, over medium heat until vegetables are soft. Add rice and broth to the pan. Bring to a boil. Cover, lower heat and cook about 15 minutes until rice is tender. Stir black-eyed peas into rice. Cover and let dish sit for 5 minutes before serving. My Twitter Page