- 2 cups brown rice
- 1 bay leaf (optional)
- 2 15-ounce cans black-eyed peas, with liquid Garlic, minced, to taste Salt and pepper
- 1 28-ounce can diced tomatoes
- 2 tablespoons dried basil
- 1 tablespoons dried marjoram
- 1/4 cup red wine
- 1/4 cup water
- 1 tablespoon molasses Salt and pepper, to taste
- White cheddar cheese, grated
- 1 green pepper, diced
- 1 white onion, diced
- Prepare rice according to package directions, but add bay leaf with water for flavor (if desired). Generally, the rice will cook in 1/2 hour.
- Combine black-eyed peas, garlic, salt and pepper in a saucepan over medium-low heat until warm, about 20 minutes.
- Combine all the sauce ingredients in a medium saucepan, cover and bring to a boil. Lower heat and simmer, uncovered, until tomatoes break down and the sauce is thickened to your taste, 20 to 45 minutes.
- To assemble: On each plate, layer rice, then black-eyed peas, then sauce. Top with cheese, peppers and onions.