Lunch: Black-Eyed Peas and Rice with Andouille Sausage

Recipe by Kate Washington Corn bread makes a nice accompaniment to round out this one-dish, Cajun-inspired meal. Andouille sausage is a bit spicy. If you prefer a milder flavor, substitute regular chicken, turkey, or pork sausage.

Ingredients

1 (3 1/2-ounce) bag boil-in-bag long-grain rice
1 teaspoon olive oil
1/2 cup prechopped onion
1 teaspoon bottled minced garlic
1/2 teaspoon Cajun seasoning
6 ounces chicken andouille sausage, sliced (such as Amy's)
1 cup fat-free, less-sodium chicken broth
1 (15-ounce) can black-eyed peas, rinsed and drained
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1 teaspoon hot pepper sauce (such as Tabasco)
1/2 cup thinly sliced green onions

Instructions

Place rice in an 8-inch square baking dish; cover with water. Microwave at HIGH 6 minutes; drain.
Heat 1 teaspoon olive oil in a large saucepan over medium heat. Add 1/2 cup chopped onion, 1 teaspoon minced 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 for 4 minutes or until rice is tender. Stir in hot pepper sauce. Ladle about 1 1/4 cups mixture into each of 4 bowls, and sprinkle each serving with 2 tablespoons green onions.

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