Bitsy's Kitchen. Rice and Black-Eyed Pea Sauté

Rice and Black Eyed Pea Sauté
2 tsp. olive oil 1 onion, chopped 4 plum tomatoes, diced 2 cups Perfect Brown Rice One 15-oz. can black-eyed peas*, rinsed. drained 3 Tbsp. chopped flat leaf parsley	1 Tbsp. chopped basil 2 tsp. minced rosemary 1 tsp. minced thyme 2 Tbsp. fresh lemon juice 1/2 tsp. salt 1/4 tsp. freshly ground black pepper

*If you prefer to use fresh, dried or frozen peas, substitute 1 1/2 cups cooked peas for the canned.

In a large nonstick skillet, heat the oil. Add the onion; cook, stirring as needed, until softened, about 5 minutes. Add the tomatoes; cook, stirring, 1 minute. Stir in the rice, peas, parsley, basil, rosemary and thyme; cook, tossing gently, until heated through, about 3 minutes. Stir in the lemon juice, salt and pepper.

Makes 4 servings

SERVING PROVIDES: 1 Bread, 1 Fruit/Vegetable, 1 Protein/Milk, 1 Fat
PER SERVING: 235 Calories, 4 g Total Fat, 1 g Saturated Fat, 0 mg Cholesterol, 515 mg
Sodium, 43 g Total Carbohydrate, 5 g Dietary Fiber, 8 g Protein, 65 mg Calcium