Meatless Hopping John

From Light and Tasty Magazine. This has lots of flavor!

• Ready In: 40 mins
• Serves: 10

Ingredients

• 3⁄4 cup long grain brown rice
• 1  cup frozen corn
• 3  medium carrots, thinly sliced
• 1⁄2 cup green pepper, chopped
• 1⁄2 cup  red pepper, chopped
• 1⁄2 cup  yellow pepper, chopped (or orange)
• 1⁄4 cup onion, chopped
• 4  garlic cloves, minced
• 1  tablespoon olive oil
• 1 (15 1/2ounce) can black-eyed peas, rinsed and drained
• 1 (14 1/2ounce) can diced tomatoes, drained
• 2  tablespoons fresh parsley, minced
• 3  teaspoons fresh thyme, chopped or 1  teaspoon dried thyme
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 1⁄4 teaspoon crushed red pepper flakes
•  hot sauce

Directions

1. Cook the rice according to package directions.
2. Meanwhile, in a large nonstick skillet, saute the corn, carrots, peppers, onion and garlic in oil for 6 to 8 minutes or until crisp tender.
3. Stir in the rice, peas and tomatoes; bring to a boil.
4. Reduce heat to low, cover and simmer for 5 minutes or until heated through, stirring occasionally.
5. Add the seasonings; cook 2 to 3 minutes longer.
6. Sprinkle hot sauce to taste.