3 cups cooked long-grain rice (cooked without salt or fat)
How to Make It
Bring water to a boil in a large nonstick skillet. Add peas; reduce heat to medium, and cook 35 minutes or until peas are tender. Remove peas from skillet; drain well, and set aside.
Wipe skillet dry with a paper towel. Coat skillet with cooking spray; add oil. Place over medium heat until hot. Add beans and next 4 ingredients; cover and cook 3 minutes or until vegetables are crisp-tender. Add broth, pepper, and salt. Bring to a boil. Add fish; cook, stirring occasionally, 6 minutes or until fish flakes easily when tested with a fork. Stir in black-eyed peas. To serve, spoon fish mixture over rice.
Oxmoor House Cooking Light Collection
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