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)

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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Ratings & Reviews


September 14, 2017
Could somone tell me the amount of Sugar in this recipe.  I didn't see it listed in the Nutritional Information.  Thank you.

April 26, 2015
I do have to extend the cooking time for the rice to cook completely - almost an extra 10 minutes.

bkmilligan's Review

January 19, 2015
We really enjoyed this recipe and I will definitely pre-cook brown rice for this recipe next time I make it.

wonderwab's Review

January 03, 2015

KeepontryingM's Review

January 08, 2015
I made this with regular brown rice and precooked the rice of 25 minutes prior to adding to the dish.

amateurcook's Review

March 01, 2015
Was very disappointed in recipe. It was really kind of boring. I would not make again.

Delicious and Easy!

April 26, 2015
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.