1 cup white rice
2 cups water
2 (15 ounce) cans blackeye peas, drained
1 (10 ounce) can diced tomatoes with green chile peppers
Bring a small pot of rice and water to a boil. Cover pot, reduce heat to simmer and let cook 20 minutes or until rice is tender.
In a large saucepan, combine rice, peas, tomatoes and chili. Stir the mixture over a medium heat until it is heated through.