1 tablespoon vegetable oil
1 largeonion -- coarsely chopped
1 medium green bell pepper -- coarsely chopped
2 cloves garlic -- minced
1 cup uncooked long-grain white rice
1 14.5 oz. can vegetable broth
1 cup corn kernels
2 tablespoons vegetarian Worcestershire sauce
1/8 teaspoon ground red pepper
1 15-16 oz can black-eyed peas rinsed & drained
1 14.4 oz. can stewed tomatoes rinsed and drained
Heat oil in a 10-inch skillet over medium high heat. Cook onion, bell pepper, and garlic in oil 3-5 minutes,
stirring occasionally until vegetables are crisp-tender. Stir in rice. Cook 2-3 minutes, stirring occasionally, until rice is a light golden brown. Stir in broth. Heat to boiling, reduce heat to low, and cover and simmer 15 minutes.
Stir in remaining ingredients.
Cover and simmer 5-10 more minutes or until vegetables and rice and tender.