Black-eyed Peas and Rice -

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Black-eyed Peas and Rice

1 Onion
x Water/broth for saute
1 15 oz can peeled tomatoes, drained or equivalent amount of fresh tomatoes (~1.5 cups)
1 15 oz can Black Eye Peas, drained
2 c Cooked white rice
x Salt, pepper, garlic powder for seasoning

Chop the onion and saute it in a good size frying pan with the broth. If you are using fresh tomatoes, add them and cook until they are soft. Stir in the remaining ingredients and heat through.

Makes about 3-4 servings, as a main course casserole:

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