The hubs asked me to work some black-eyed peas into the mix... They now have found their spot in the rotation. This is a super simple, super easy, one-pot wonder that has great flavor. Its also a very hearty, stick-to-your-ribs kind of meal, which my Southern roots just love. I wanted to cornbread with it...
- 1 tablespoon olive oil
-
1 medium onion, chopped
-
1 medium green bell pepper, chopped
-
5 stalks celery, chopped
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2 cups veggie broth
-
1 cup brown rice
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4 (15 ounce) cans black-eyed peas with liquid
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1 (10 ounce) can diced tomatoes and green chiles
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1 (14.5 ounce) can diced tomatoes
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2 cloves garlic, finely chopped
- Cajun seasoning, to taste
Heat the olive oil in a large
saucepan over medium heat, and cook the onion, pepper, and celery until
tender. Pour in the veggie broth, and mix in rice, black-eyed peas with
liquid, diced tomatoes and green chiles, diced tomatoes, and garlic.
Bring to a boil, reduce heat to medium-low, and simmer 45 minutes, or until
rice is tender. Add water if soup is too thick.
Thank you Lynn for the recipe!
