olive oil, for frying
1 medium onion, chopped
1 green pepper, chopped
5 stalks celery, chopped
2 ½ cups chicken broth (for vegetarian option, use veggie stock)
1 cup brown rice
1 ½ cups dry black eyed peas, pre-soaked for 5-12 hours
1 jar salsa
1 can diced tomatoes
2 cloves garlic, finely chopped
1 chilli, finely chopped (optional, to add heat)
Fry onions until translucent. Add pepper and celery and fry for 5 more minutes. Add chicken broth, rice, black-eyed peas, salsa, diced tomatoes, garlic, and chilli. Bring to a boil, reduce heat to low, and simmer 45 minutes, or until rice is tender. Add water if too thick.
Tips: To speed up the process, use canned black eyed peas instead of dried peas.
–Recipe by Stacey S.