Recipe - Warm Texas Caviar

2/3 cup Fatfree lesssodium chicken
broth
One fourth cup Uncooked long grain rice
15 ounce Cooked blackeyed peas;
divided OR one can
One half cup Frozen corn; thawed
One half teaspoon Hot sauce
One fourth teaspoon Salt
1/8 teaspoon Black pepper
4 One half ounce Chopped green chiles OR one
can
4 sl Bacon
One half cup Thinly cut or sliced up green onions
1 Clove garlic; minced
10 ounce Thinly cut or sliced up green cabbage
OR one bag
2 Tomatoes; each cut into
8wedges

Bring broth to a boil in a small saucepan; add rice. Cover, reduce heat,
and simmer 20 minutes or until tender.

Drain peas. In a large bowl, mash Three fourths cup peas with a potato masher. Stir
in remainmg peas, cooked rice, corn, hot sauce, salt, pepper, and chives.

In a large nonstick skillet, cook bacon over medium heat until crisp.
Remove bacon from pan, reserving 2 teaspoons bacon drippings in pan and 2
teaspoons bacon drippings in a small bowl; crumble bacon and set aside. Add
onions and garlic to skillet; saute 2 minutes over medium heat. Stir onion
mixture into pea mixture.

Heat reserved 2 teaspoons bacon drippings in skillet over medium heat. Add
cabbage; saute 4 minutes or until crisp tender. Arrange One half cup cabbage
mixture on each of 4 plates; top each with 4 tomato wedges and Three fourths cup pea
mixture. Sprinkle with crumbled bacon. Serves 4.

[Per serving: Calories 200 (22% from fat), Fat 6g (1g saturated), Protein
11g, Carbohydrate 31g, Fiber 5g, Chol 6mg, Iron 2mg, sodium 593 mg, Calcium
74 mg]

Notes: Serves 4. Time: 30 min Prep; 30 mins cook. *Recipe from "HEALTHY
COOKING: The lighter side of meat," by Sheridan Warrick in Health, October
1998.

Recipe by: Health (Oct 1998)

Posted to EATLF Digest by "danis@wlink.net" Danis@wlink.net on Sep 20,
1998, converted by MM_Buster v2.0l.