Black-Eyed Peas and Rice With Andouille Sausage

This is from Cooking Light magazine. I love it because it is fast, tasty, and relatively economical. If you don't want to use spicy andouille, substitute your favorite sausage instead.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1 (3 1/2ounce) bag  long-grain boil-in-the-bag rice
• 1  teaspoon olive oil
• 1⁄2 cup  frozen chopped onions
• 1  teaspoon garlic, minced
• 1⁄2 teaspoon  cajun seasoning
• 6  ounces andouille chicken sausage, sliced
• 1  cup chicken broth
• 1 (15 ounce) can black-eyed peas, rinsed and drained
• 1 (14 1/2ounce) can diced tomatoes, undrained
• 1  teaspoon  hot pepper sauce (to taste)
• 1⁄2 cup green onion, thinly sliced

Directions

1. Place rice in an 8" square microwave-safe dish; cover with water. Microwave on HIGH 6 minutes; drain.
2. Heat olive oil in a large saucepan over medium heat.
3. Add onion, garlic, and cajun seasoning to pan, and cook for 2 minutes, stirring frequently. Stir in sausage and cook for 1 minute. Add the rice, chicken broth, black-eyed peas, and tomatoes to pan; bring to a boil. Reduce heat and simmer 4 minutes or until rice is tender. Stir in hot pepper sauce.
4. Ladle into serving bowls; top with green onions.