Photo: Randy Mayor; Styling: Lindsey Lower
Serves 4 (serving size: about 1 3/4 cups rice mixture, 2 tablespoons tomato, and 1 teaspoon green onions)
1. Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add onion, bell pepper, and celery; sauté 7 minutes. Add garlic; cook 30 seconds. Add rice, stirring to coat. Add stock, 1/2 cup water, salt, paprika, thyme, black pepper, and ground red pepper; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until rice is done. Add black-eyed peas; cook, uncovered, 2 minutes or until thoroughly heated, stirring occasionally. Sprinkle with tomato and green onions.