6 Servings (about 1½ cups each)
medium onion, chopped
medium green bell pepper, seeded and chopped
uncooked long grain white rice
(15 ounces) black-eyed peas or pigeon peas, drained
(8.75 ounces) whole kernel yellow corn, drained
(8 ounces) tomato sauce
Cut sausage into ½” cubes. Heat a 4-6 quart non-stick pan over medium-high heat for 3 minutes. Add sausage, onion, green pepper, and garlic; cook, stirring occasionally 3-4 minutes or until sausage is lightly browned.
Add all remaining ingredients; bring to a boil. Reduce heat to medium-low, cover and cook 20 minutes or until water is absorbed. Let stand 5 minutes, covered. Stir gently and serve.
Cook's Tip: *Sauzon is a type of seasoned salt and Sofrito is a concentrated tomato cooking base. Both can be found in the Hispanic section of many grocery stores.