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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 8 |
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A winter time favorite at our house. We always have it for New Year's Day while we watch football! Serve with a tossed salad and corn bread. Ingredients:
1 tablespoon olive oil |
1 medium onion, chopped |
1 medium green bell pepper, chopped |
5 stalks celery, chopped |
2 cups chicken broth |
1 cup brown rice |
4 (15 ounce) cans black-eyed peas with liquid |
1 (10 ounce) can diced tomatoes and green chiles |
1 (14.5 ounce) can diced tomatoes |
2 cloves garlic, finely chopped |
Directions:
1. Heat the olive oil in a large saucepan over medium heat, and cook the onion, pepper, and celery until tender. Pour in the chicken 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 low, and simmer 45 minutes, or until rice is tender. Add water if soup is too thick.
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