Black-Eyed Peas and Rice

2012-12-03
  • Average Rating: (0 / 5)
  • Serves: 4
  • Prep Time: 10m
  • Cook Time: 20m
  • Ready In: 30m

Ingredients

  • 2 Tablespoons Olive Oil
  • 1 Onion, minced
  • 1 Stalk Celery, minced
  • 1 Clove Garlic, minced
  • 1 Small Green Bell Pepper, minced
  • 3 Cups Water, more if needed
  • 2 Cups Long Grain White Rice
  • 1 19 Ounce Can Black Eyed Peas, drained
  • 1 Tablespoon Tomato Paste
  • 1/4 Teaspoon Ground Cumin
  • 1/2 Teaspoon Dried Thyme
  • Salt, to taste
  • Pepper, to taste
  • 1 Dash Hot Sauce

Method

Step 1

In a deep saucepan, heat oil over medium-high. Add onion, celery, garlic and bell pepper. Cook, stirring, 5 minutes or until vegetables soften.

Step 2

Add 3 cups water, rice, black-eyed peas, tomato paste, cumin, thyme & hot sauce. Season with salt and pepper.

Step 3

Bring to boil over high heat; cook, stirring occassionally, until rice is desired texture and water is absorbed, adding more water if needed. Serve warm.


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