Vegetable Jambalaya

Ingredients

• 1 tablespoon vegetable oil
• 1 large onion, coarsely chopped
• 1 medium green pepper, coarsely chopped
• 2 garlic cloves, finely chopped
• 1 cup uncooked long grain rice

• 1 (14 1/2 ounce) can vegetable broth
• 1 cup frozen whole kernel corn
• 2 tablespoons worcestershire sauce
• 1/8 teaspoon ground red pepper

• 1 (15 ounce) can black-eyed peas, rinsed and drained

• 1 (14 1/2 ounce) can stewed tomatoes, undrained

Directions

1. 1

   Heat oil in 10-inch skillet over medium high heat.

2. 2

   Cook onion, bell pepper and garlic in oil 2 to 5 minutes, stirring occasionally, until vegetables are crisp tender.

3. 3

   Stir in rice and cook 2 to 3 minutes, stirring occasionally, until rice is light golden brown.

4. 4

   Stir in broth, heat to boiling.

5. 5

   Reduce heat to low, cover and simmer 15 minutes.

6. 6

   Stir in remaining ingredients.

7. 7

   Cover and simmer 5 to 10 minutes or until vegetables and rice are tender.