1 (15-ounce) can diced tomatoes, drained (save liquid)
4 cups liquid (see step 1)
2 cups uncooked brown rice
2 tablespoons olive oil
1 large onion, chopped (about 2 cups)
2–3 garlic cloves, minced
1 large carrot, chopped (about 1 cup)
¼ head of green cabbage, chopped (about 2 cups)
2 tablespoons tomato paste
1 (15-ounce) can black-eyed peas, drained & rinsed
1 teaspoon turmeric
1 teaspoon thyme
½ teaspoon red pepper ﬂakes
Parsley, for garnishing
- Drain liquid from diced tomatoes into a measuring cup. Add enough water to equal 4 cups of liquid total, and put in a medium pot with the brown rice. Bring to a boil then cover and simmer until rice is tender to your taste, about 30 to 35 minutes.
- While the rice cooks, heat the oil in a large pan. Cook onions and garlic until onion is soft and pale, about 5 minutes. Add chopped carrots and cabbage, tomato paste, and tomatoes, black-eyed peas, and spices. Simmer with the lid on for a few minutes on low heat until the vegetables are done to your taste. Adjust spices until you’re happy with them.
- When the rice is done, mix it with the vegetables and beans, or simply serve the rice with everything else on top. Garnish with a little parsley if you’d like.
An Oldways recipe. George Middleton illustration for Oldways.