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Active time
15 minutes
Total time
45 minutes
8 servings

1 (15-ounce) can diced tomatoes, drained (save liquid)

4 cups liquid (see step 1)

2 cups uncooked brown rice

2 tablespoons olive oil

1 large onion, chopped (about 2 cups)

2–3 garlic cloves, minced

1 large carrot, chopped (about 1 cup)

¼ head of green cabbage, chopped  (about 2 cups)

2 tablespoons tomato paste

1 (15-ounce) can black-eyed peas, drained & rinsed

1 teaspoon turmeric

1 teaspoon thyme

½ teaspoon red pepper flakes

Parsley, for garnishing


  1. Drain liquid from diced tomatoes into a measuring cup. Add enough water to equal 4 cups of liquid total, and put in a medium pot with the brown rice. Bring to a boil then cover and simmer until rice is tender to your taste, about 30 to 35 minutes.
  2. While the rice cooks, heat the oil in a large pan. Cook onions and garlic until onion is soft and pale, about 5 minutes. Add chopped carrots and cabbage, tomato paste, and tomatoes, black-eyed peas, and spices. Simmer with the lid on for a few minutes on low heat until the vegetables are done to your taste. Adjust spices until you’re happy with them.
  3. When the rice is done, mix it with the vegetables and beans, or simply serve the rice with everything else on top. Garnish with a little parsley if you’d like.

An Oldways recipe and photo. 


Calories: 301
Fat: 5g
Sodium: 377
Carbohydrates: 58g
Protein: 10g

Yield: 8 servings

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