Sea Bass With Black-Eyed Peas

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Oxmoor House


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1 1/2 cups water

1 (10-ounce) package frozen black-eyed peas, thawed

Olive oil-flavored vegetable cooking spray

1 teaspoon olive oil

1 cup diagonally sliced fresh green beans

1/2 cup diced carrot

1/2 cup diced celery

1/2 cup diced onion

1 tablespoon minced fresh thyme

1 cup canned low-sodium chicken broth, undiluted

1/2 teaspoon freshly ground pepper

1/4 teaspoon salt

1 pound sea bass fillets (1 1/2 inches thick), cut into 1 1/2-inch pieces

3 cups cooked long-grain rice (cooked without salt or fat)

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