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black eyed peas and rice

black eyed peas and rice

black eyed peas and rice
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course: Main Course
Cuisine: Southern
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 cup chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup chopped green bell pepper
  • 2 cloves minced garlic
  • black eyed peas and rice black eyed peas and rice black eyed peas and rice black eyed peas and rice
  • 4 cups vegetable broth
  • 1 tsp smoked paprika
  • 1/2 tsp dried thyme
  • 1/4 tsp cayenne pepper (optional)
  • 1 1/2 cups uncooked long-grain white rice
  • Salt and freshly ground black pepper to taste
  • 1/4 cup fresh parsley chopped, for garnish

Equipment

  • Large Pot
  • Stove

Method
 

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, celery, and green bell pepper. Cook, stirring occasionally, until softened, about 5-7 minutes.
    1 tbsp olive oil, 1 cup chopped onion, 1/2 cup chopped celery, 1/2 cup chopped green bell pepper
  2. Add minced garlic and cook for another minute until fragrant.
    2 cloves minced garlic
  3. Stir in the canned black-eyed peas (drained and rinsed), vegetable broth, smoked paprika, dried thyme, and cayenne pepper (if using). Bring to a simmer.
    black eyed peas and rice black eyed peas and rice black eyed peas and rice, 4 cups vegetable broth, 1 tsp smoked paprika, 1/2 tsp dried thyme, 1/4 tsp cayenne pepper
  4. Add the uncooked rice, stir well, and bring to a boil. Once boiling, reduce heat to low, cover the pot, and simmer for 15-20 minutes, or until the rice is tender and the liquid has been absorbed.
    1 1/2 cups uncooked long-grain white rice
  5. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.
  6. Season with salt and freshly ground black pepper to taste. Garnish with fresh chopped parsley before serving.
    Salt and freshly ground black pepper, 1/4 cup fresh parsley

Notes

For extra flavor, you can add a bay leaf to the pot with the broth. If you prefer a richer flavor, you can use chicken broth instead of vegetable broth, but it will no longer be vegetarian.