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Black-eyed Peas and Rice

1/2 c Uncooked regular long grain
1/4 c Green bell pepper; chopped
1/2 c Water
1/4 ts Salt
1/8 ts Pepper
1 sm Zucchini; sliced
15 oz Black-eyed peas; rinsed and
16 oz Stewed tomatoes; undrained
2 tb Fresh parsley; chopped

Heat all ingredients except parsley to boiling in 2 qt. saucepan; reduce heat. Cover and simmer 20 min. Stir in parsley.

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