Instructions: Combine tomatoes, broth, rice, garlic, bay leaves, basil, thyme and hot pepper sauce in a large saucepan. Cover and bring to a boil over high heat.

When rice is cooking, cut green pepper into 1-inch pieces and stir into stew.

Reduce heat to medium, stir in black-eyed peas, cover and simmer for 10 to 12 minutes, stirring once.

Remove and discard bay leaves. Sprinkle with parsley if desired.

This is a Louisiana inspired stew, rich and fairly thick. For a thinner stew, add additional broth.

Serving suggestion: Serve with garlic bread.

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