Recipe courtesy of Kimberly Schlapman
Episode: Spice It Up
Total:
40 min
Prep:
15 min
Cook:
25 min
Yield:
8 servings
Level:
Easy
Total:
40 min
Prep:
15 min
Cook:
25 min
Yield:
8 servings
Level:
Easy
Total:
40 min
Prep:
15 min
Cook:
25 min
Yield:
8 servings
Level:
Easy

Ingredients

  • 2 tablespoons olive oil
  • 1 cup finely chopped celery
  • 1 cup finely chopped onions
  • 1/2 cup finely chopped green bell peppers
  • 1 tablespoon barbecue seasoning, such as Swamp Venom
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 cloves garlic, finely chopped
  • 2 1/2 cups chicken broth
  • 2 bay leaves
  • 1 3/4 cups long grain rice
  • One 15-ounce can black-eyed peas
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon chopped fresh parsley

Directions

Watch how to make this recipe.

In a medium pot set over medium heat, add the oil. Saute the celery, onions and green bell peppers for about 5 minutes. Stir in the seasoning, salt, pepper and garlic and cook for 1 minute. Add the broth and bay leaves and bring to a boil. Add the rice and peas. Cover and reduce the heat to a simmer until all liquid is absorbed, 15 to 20 minutes. 

Remove the bay leaves and add the oregano and parsley. Mix well and serve.

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