From Betty Crocker Easy Vegetarian
This is one of my absolute favorite recipes. The spices make this dish and it is so quick and easy to make. I hope you enjoy it as much as I do!
Preparation Time: 7 minutes
Cook Time: 6 minutes
Makes 4 servings.
1 tablespoon vegetable oil (this can be weaned down to 0.5 tablespoon)
1 cup cold cooked brown rice
1 cup frozen whole kernel corn
1.5 teaspoons chopped fresh or 0.5 teaspoon dried thyme leaves
0.5 teaspoon garlic salt
1/8 teaspoon cayenne pepper
1 15-16 oz. can black-eyed peas, rinsed and drained
2 cups lightly packed spinach leaves (you can use A LOT more)
Heat wok or 12-inch skillet over medium-high heat. Add oil; rotate to coat sides.
Add all ingredients except spinach to skillet; stir-fry 3-4 minutes or until heated through. Add spinach; stir-fry 1-2 minutes or until spinach begins to wilt.
The link below will take you to a cooking demonstration that I made for Southern Stir-Fry. It was the first video I had ever made so please excuse the lighting issues that I had. I fixed them in later demos.