Peas and Rice
Country music group Little Big Town's Kimberly Schlapman shares her recipe for spicy blackeyed peas and rice with onions and green peppers.
Cook time: 20-25 minutes | Yield: 8 servings
Ingredients
- 2 tablespoons olive oil
- 1 cup finely chopped onions
- 1 cup finely chopped celery
- ½ cup finely chopped green bell peppers
- 1 tablespoon Swamp Venom seasoning
- 1 teaspoon salt
- ¼ teaspoon pepper
- 2 cloves garlic, finely chopped
- 2½ cups chicken broth
- 2 bay leaves
- 1¾ cups long grain rice
- One 15 ounce can blackeyed peas
- 1 tablespoon chopped parsley
- 1 tablespoon chopped oregano
Directions
In a medium heated pot, add olive oil. Sauté onions, celery and green bell peppers for about 5 minutes. Stir in seasoning, salt, pepper and garlic and cook for 1 minute. Add stock and bay leaves and bring to a boil. Add the rice and peas. Cover and reduce heat to simmer until all liquid is absorbed, 15-20 minutes.
Remove bay leaves and add fresh herbs. Mix well.
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