2 (14 1/2 oz.) cans reduced-sodium chicken broth
1 cup uncooked long-grain rice
1 (15 to 16 oz.) can black-eyed peas, drained and rinsed
1 cup diced red and/or yellow bell pepper
1 cup thinly sliced celery
3/4 cup thinlsy sliced scallions
1/2 cup bottled herb or Italian vinaigrette salad dressing
Directions: In a medium saucepan, bring the broth and 1/4 cup water to a boil. Stir in the rice. Cover the pan, reduce heat to medium-low and cook until rice is tender and broth is absorbed, about 20 minutes. In a large mixing bowl, combine the black-eyed peas, bell pepper, celery and scallions. Add the warm rice and the vinaigrette. Stir gently to combine. Serve immediately or let cool and serve at room temperture.
Notes: If you wish to make a more substantial main course, add 1 or 2 cups diced smoked ham or smoked turkey to the salad.