Ingredients

  • 2 1/2 cups vegetable broth
  • 1 cup long grain rice
  • 2 tablespoons grapeseed, avocado or other cooking oil
  • 1 onion, chopped 
  • 1 clove garlic, minced
  • 1 bell pepper, diced
  • 2 (15 ounce) cans black-eyed peas, rinsed and drained
  • 1 (15 ounce) can of tomatoes ( 2 cups of diced fresh tomatoes), optional
  • 1 teaspoon liquid smoke
  • 1 teaspoon dried thyme
  • 1 tablespoon. smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt

 

Instructions 

  1. Bring broth and rice to a boil in a saucepan.
  2. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
  3. Heat olive oil in a pot over medium-high heat. 
  4. Sauté onion in hot oil until translucent, 5 to 7 minutes.
  5. Add bell pepper and garlic and cook for 1 minute.
  6. Stir rice, black-eyed peas, tomatoes if using and seasonings into onion, cover the pot with a lid, and cook until flavors blend, about 10 minutes.

 

 

 

 

 

 

 

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