Black-Eyed Pea Salsa recipe

10 servings

1 cup white rice

2 cups water

2 (15.5 ounce) cans black-eyed peas, drained and rinsed

1 (10 ounce) can diced tomatoes with green chile peppers

Bring a small pot of rice and water to a boil.

Cover pot, reduce heat to simmer and let cook 20 minutes or until rice is tender.

In a large saucepan, combine rice, peas, tomatoes and chili.

Stir the mixture over a medium heat until it is heated through.