INGREDIENTS
1 28 ounce can
Italian plum tomatoes
1 cup
vegetable broth
1 cup
quick-cooking brown rice
1 tsp
garlic, minced
2
bay leaves
1 tsp
dried basil
1 tsp
dried thyme
1 tsp
hot pepper sauce (to taste)
1
large green bell pepper, seeded
1 16 ounce can
black-eyed peas, Drained
parsley, chopped, For garnish
chives, chopped, for garnish