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.
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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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