1 tablespoon vegetable oil
1/4 large onion, finely chopped
1 tablespoon finely chopped garlic
1 - 14.5 ounce can diced tomatoes
1 - 15.8 ounce can black-eyed peas, drained
1 - 15.8 ounce can unsalted corn, drained
approximately 1/4 cup chopped fresh cilantro or 1/4 jar of salsa with cilantro
fresh ground black pepper to taste
crushed red pepper or taco sauce to taste
3/4 jar salsa, if using fresh cilantro
1 cup rice, cooked
Fry onion over medium heat in hot vegetable oil. When onions are partially translucent at the edges, add the garlic, and reduce the heat to medium. Stir and fry until the garlic is light brown.
Add undrained tomatoes and reduce heat to low. Add black-eyed peas and corn. Stir well, then add cilantro, your spicy stuff of choice, and black pepper to taste. Let simmer while cooking the rice according to package directions.
Serve over rice. Top with chopped green onion, more fresh cilantro, or shredded cheese, with tortilla chips on the side.