Sunday, December 12, 2010

Southern Stir-Fry

1 cup cooked white rice
1 cup frozen whole kernel corn
1/2 teaspoon dried thyme
1/2 teaspoon garlic salt
Tabasco, to taste
1 can black-eyed peas, rinsed and drained
2 cups spinach leaves

Cook all ingredients, except spinach, in skillet, stirring occasionally, until hot. Stir in spinach. Cook until spinach begins to wilt.

--Adapted from Betty Crocker Quick and Easy Cookbook

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