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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Serve this on New Years day with some cornbread. 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 chilies |
1 (14 1/2 ounce) can diced tomatoes |
2 garlic cloves, finely chopped |
Directions:
1. Heat the olive oil in a large saucepan over medium heat, and cook the onion, pepper, and celery until tender.
2. Pour in the chicken broth, and mix in rice, black-eyed peas with liquid, diced tomatoes and green chiles, diced tomatoes, and garlic.
3. 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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