Blackeyed Pea Salsa
By Melissa's Corporate Chefs


1 cup White Rice cooked 
2 cups Water 
2 tubs Blackeyed Peas drained 
10 ounces Organic Tomatoes diced 
Chile Peppers (green) finely diced to taste 


In a large sauce pan, combine cooked rice, blackeyed peas, tomatoes and chiles. 

Stir the mixture over a medium heat until it is heated through. Serve with chips and crackers.