Warm "Texas Caviar"

Categories: Beans

Serves: 4 servings

Ingredients:

2/3 c Fat-free less-sodium chicken
-broth
1/4 c Uncooked long grain rice
15 oz Cooked black-eyed peas;
-divided OR one can
1/2 c Frozen corn; thawed
1/2 ts Hot sauce
1/4 ts Salt
1/8 ts Black pepper
4 1/2 oz Chopped green chiles OR one
-can
4 sl Bacon
1/2 c Thinly sliced green onions
1 Clove garlic; minced
10 oz Thinly sliced green cabbage
-OR one bag
2 Tomatoes; each cut into
-8-wedges

Instructions:
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 3/4 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 1/2 cup cabbage
mixture on each of 4 plates; top each with 4 tomato wedges and 3/4 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@w-link.net" on Sep 20,
1998, converted by MM_Buster v2.0l.

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