Directions
- In small nonstick skillet over medium heat, cook unpeeled garlic cloves for 10 to 15 minutes or until soft, stirring occasionally. Remove from skillet; cool slightly. Peel cloves.
- Drain peas, reserving liquid; set peas aside. In blender container, combine cooked garlic cloves and reserved liquid; blend until smooth.
- Heat oil in large nonstick skillet over medium heat until hot. Add celery and onion; cook until tender. Add garlic mixture, tomatoes, cumin and crushed red pepper flakes. Bring to a boil. Boil 3 to 5 minutes, stirring frequently to prevent sticking.
- Add peas and water; return to a boil. Reduce heat; cover and simmer 10 minutes or until desired doneness.
- To serve, combine hot cooked rice and parsley; mix lightly. Spoon peas over rice.
Source: The Pillsbury Company at http://www.pillsbury.com
