Warm \"texas caviar\"

4 servings

Ingredients

Quantity Ingredient
⅔ cup Fat-free less-sodium chicken broth
¼ cup Uncooked long grain rice
15 ounces Cooked black-eyed peas; divided OR one can
½ cup Frozen corn; thawed
½ teaspoon Hot sauce
¼ teaspoon Salt
⅛ teaspoon Black pepper
4½ ounce Chopped green chiles OR one can
4 slices Bacon
½ cup Thinly sliced green onions
1 Clove garlic; minced
10 ounces Thinly sliced green cabbage OR one bag
2 Tomatoes; each cut into 8-wedges

Directions

Bring broth to a boil in a small saucepan; add rice. Cover, reduce heat, and simmer 20 minutes or until tender.

Drain peas. In a large bowl, mash ¾ cup peas with a potato masher. Stir in remainmg peas, cooked rice, corn, hot sauce, salt, pepper, and chives.

In a large nonstick skillet, cook bacon over medium heat until crisp.

Remove bacon from pan, reserving 2 teaspoons bacon drippings in pan and 2 teaspoons bacon drippings in a small bowl; crumble bacon and set aside. Add onions and garlic to skillet; saute 2 minutes over medium heat. Stir onion mixture into pea mixture.

Heat reserved 2 teaspoons bacon drippings in skillet over medium heat. Add cabbage; saute 4 minutes or until crisp - tender. Arrange ½ cup cabbage mixture on each of 4 plates; top each with 4 tomato wedges and ¾ cup pea mixture. Sprinkle with crumbled bacon. Serves 4.

[Per serving: Calories 200 (22% from fat), Fat 6g (1g saturated), Protein 11g, Carbohydrate 31g, Fiber 5g, Chol 6mg, Iron 2mg, sodium 593 mg, Calcium 74 mg]

Notes: Serves 4. Time: 30 min Prep; 30 mins cook. *Recipe from "HEALTHY COOKING: The lighter side of meat," by Sheridan Warrick in Health, October 1998.

Recipe by: Health (Oct 1998)

Posted to EAT-LF Digest by "danis@..." <Danis@...> on Sep 20, 1998, converted by MM_Buster v2.0l.

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