Ingredients
2 tbsp oil
1/2 c chopped onion
1/2 c chopped green bell pepper
1/2 c thinly sliced carrot
1/2 c uncooked regular rice
1/2 c uncooked lentils
1 (14 1/2) oz can chicken or vegetable broth
1 tbsp Worchestershire sauce
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp dried thyme leaves
1/8 tsp cayenne pepper
1 (15 oz) can blackeyed peas, drained
Preparation
Heat oil in a large skillet over med-high heat, until hot. Add onion, bell pepper, carrot, rice and lentils; cook and stir 3-4 minutes or until vegetables are crisp-tender. Stir in remaining ingredients. Bring to a boil. Reduce heat to low; cover and simmer 15-20 minutes or until vegetables are tender and liquid is absorbed, stirring occasionally.
