Black-Eyed Peas and Brown Rice

Mild rice dish, full of black-eyed peas and veggies with a hint of spicy cheese sauce. These was wonderful rolled up in a tortilla and eaten as a wrap. I really like the squash/black-eyed peas combination.
Loosely adapted from a Williams-Sonoma recipe.



Serves 2 (4 in a wrap)
35 minutes
-peeler
-large saucepan
Quick and simple

INGREDIENTS
3/4 c. uncooked long grain brown rice
1 (14 oz) can Swanson Natural Goodness chicken broth -OR- veggie broth
3/4 c. frozen uncooked black-eyed peas,* thawed
1/2 of a medium spaghetti squash (just the neck part will do)
2-3 cloves garlic
2 celery stalks
1/2 of a medium red bell pepper
1 medium white onion
Dash of red pepper flakes (to taste)
1/2 cup mozzarella cheese
*Any brand should work.. be sure to wash these well, though.

DIRECTIONS
-Defrost, rinse and drain black-eyed peas.-
1. Measure out uncooked brown rice and pour into a large saucepan along with the full can of broth. Begin cooking over high heat. Once broth comes to a rapid boil, add in defrosted black-eyed peas; stir and reduce heat to medium-high.
2. While rice and peas are simmering, cut up veggies. Peel the neck of the spaghetti squash and cut slices into 1 inch cubes-- should have about 3/4th cup of cubed squash. Set squash aside near range. Peel and dice the garlic. Cut the celery into thin slices. Coarsely cup bell pepper into 1/4th inch squares. Coarsely cut up the white onion.
3. By this time, the rice and peas should have cooked for about 5 minutes. Add in the cubed spaghetti squash and simmer for another 5 minutes. Also throw in the diced garlic and season with spicy red pepper flakes.
4. Carefully add in the rest of the veggies: celery, bell pepper, and onion. Stir well; cook for an additional 15 to 20 minutes (25 to 30 minutes total simmering for peas and rice). Veggies are done when both black-eyed peas and black rice are tender.
5. Remove from heat. White still hot, push veggies and rice to the side and tilt saucepan slightly to pool the remaining broth (add in 1 to 2 tbsp. of water -or milk- if low on liquid). Sprinkle mozzarella cheese into the pooled broth and stir well-- cheese should promptly melt and form a thick sauce. Mix well to coat rice and veggies with sauce. If not spicy enough, add in more Cayenne pepper. Serve warm as a rice bowl or rolled up in a GF wrap along with lettuce shreds and more cheese.