Created by Mikekey on November 13, 2013
Step 1: 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. Lower heat to a simmer and cook until rice is done, about 15 minutes for quick cooking rice or 50 minutes for regular brown rice.
Step 2: When rice is cooked, cut green pepper into 1 inch pieces and stir into stew. Stir in black eyed peas, cover and simmer for 10 to 12 minutes, stirring once.
Step 3: Remove and discard bay leaves. Sprinkle with parsley and/or chives, if desired.
Step 4: Ladle into bowls and serve with garlic bread.