Butternut Squash, Blackeyed Peas and Brown Rice

recipe ingredients
4 cups cooked long grain brown rice, cold
1 1/4 cups water
1 onion, chopped
2 celery stalks, chopped
2 garlic cloves, minced
1/4 tsp. ground pepper
3 cups frozen blackeyed peas
1 lb. butternut squash, peeled seeded and cubed
1 red bell pepper, chopped
1/2 tsp. hot pepper sauce

recipe directions
In a large nonstick skillet, bring water, onion, celery, garlic and pper to a boil, stirring frequently. Add the blackeyed peas and squash and return to a boil. Reduce heat to low, cover and simmer until peas and squash are tender, stirring occasionally, about 20 minutes. Add the rice, bell pepper, and hot sauce. Stir frequently and simmer until heated through.

Other Suggested Recipes:

• Butternut Squash Risotto
• Barley, Turkey and Butternut Squash Casserole
• Butternut Squash Ravioli
• Butternut Squash, Tomato, and Watercress Soup
• Creamy Corn and Red Pepper Rice