Black-Eyed Peas and Rice with Buffalo Chicken Sausage

Black-Eyed Peas and Rice with Buffalo Chicken Sausage (Adapted from CL)

1 teaspoon olive oil
1/2 cup chopped onion
2 garlic cloves, minced
1/2 teaspoon Cajun seasoning
6 ounces buffalo chicken sausage, sliced into coins
1 cup chicken broth
15 ounce can black-eyed peas, rinsed and drained
14.5 ounce can fire-roasted diced tomatoes
2 cups cooked brown basmati rice
1 teaspoon cayenne pepper sauce

In a large saucepan, heat oil over medium heat. Add onion, garlic and Cajun seasoning - cook until the onions soften, about 3-4 minutes. Stir in sausage and cook for 2 minutes. Stir in the chicken broth, black-eyed peas, tomatoes and rice. Bring to a boil, reduce heat and simmer for about 4-6 minutes - until everything is warmed through. Mix in cayenne pepper sauce.

Makes about 4 servings.

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