Peas and Rice

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.