Black-Eyed Peas and Brown Rice - Christa Orecchio Recipes

Ingredients

• 4 cups cooked long-grain brown rice, cold
• 1¼ cups water
• 1 onion, chopped
• 2 celery stalks, chopped
• 2 garlic cloves, minced
• ¼ teaspoon freshly ground pepper
• 3 cups cooked black-eyed peas
• 1 butternut squash, about 1 pound-peeled, seeded, and cut into cubes
• 1 red bell pepper, stemmed, seeded, and finely chopped
• 1 teaspoon organic red pepper flakes