|Vegetable oil||1 Tablespoon|
|Onion||1 Cup (16 tbs), chopped|
|Green bell pepper||1 Cup (16 tbs), chopped|
|Garlic||2 Clove (10 gm), finely chopped|
|Uncooked long grain rice||1 Cup (16 tbs)|
|Vegetable broth||14 Ounce|
|Frozen kernel corn||1 Cup (16 tbs)|
|Worcestershire sauce||2 Tablespoon|
|Red cayenne pepper||1⁄8 Teaspoon (Cayenne)|
|Black-eyed peas||16 Ounce (Drained, Rinsed)|
|Stewed tomatoes||14 1⁄2 Ounce (Undrained)|
1. Heat oil in 10-inch skillet over medium-high heat. Cook onion, bell pepper and garlic in oil 3 to 5 minutes, stirring occasionally, until vegetables are crisp-tender.
2. Stir in rice. Cook 2 to 3 minutes, stirring occasionally, until rice is light golden brown. Stir in broth. Heat to boiling; reduce heat. Cover and simmer 15 minutes
3. Stir in remaining ingredients. Cover and simmer 5 to 10 minutes or until vegetables and rice are tender.