Serves 4 (serving size: about 1 3/4 cups rice mixture, 2 tablespoons tomato, and 1 teaspoon green onions)
Photo: Randy Mayor; Styling: Lindsey Lower
5 teaspoons olive oil
1 1/2 cups finely chopped onion
1 1/2 cups chopped red bell pepper
1 cup thinly sliced celery
1 tablespoon minced garlic
1/2 cup uncooked instant brown rice (such as Uncle Ben's)
3/4 cup unsalted vegetable stock (such as Kitchen Basics)
1/2 cup water
3/4 teaspoon kosher salt
3/4 teaspoon smoked paprika
1/2 teaspoon chopped fresh thyme
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper
3 (15-ounce) cans unsalted black-eyed peas, rinsed and drained
1/3 cup chopped tomato
4 teaspoons chopped green onions
How to Make It
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.
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I have made this recipe multiple times and it is a quick and easy recipe. Sometimes I add a can of petite diced tomatoes instead of chopping tomatoes and sometimes I add chopped ham when sautéing the vegetables.