Spicy Rice with Black-Eyed Peas

Ingredients:	3/4 cup uncooked instant rice 1 large green bell pepper, chopped (1 cup) 1 tablespoon chopped fresh or 1 teaspoon dried oregano leaves 1/4 teaspoon salt 1/8 teaspoon ground red pepper (cayenne) 1 medium onion, chopped (1/2 cup) 1 clove garlic, finely chopped 1 can (14.5 oz) stewed tomatoes, undrained 1 can (15 to 16 oz) black-eyed peas, drained
Directions:	1. In 10-inch skillet, heat all ingredients to boiling, breaking up tomatoes and stirring frequently; reduce heat. 2. Cover; simmer about 10 minutes or until liquid is almost absorbed.