Description
This comforting one-pot meal combines tender black eyed peas, hearty brown rice, and aromatic vegetables for a Southern-inspired dish that’s easy to prepare and full of flavor. Perfect for weeknight dinners, meal prep, or cozy weekends, it’s wholesome, budget-friendly, and deliciously satisfying.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 green bell pepper, diced
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 ½ cups dried black eyed peas, rinsed and sorted
- 1 cup long-grain brown rice, rinsed
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon dried thyme
- ½ teaspoon chili powder (optional)
- 4 cups low-sodium vegetable broth
- 1 cup water
- 1 (14.5-ounce) can diced tomatoes (with juice)
- 1 bay leaf
- Salt and pepper to taste
- 1 cup chopped kale or spinach (optional)
- 2 green onions, sliced for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, bell pepper, and celery. Sauté for 5–7 minutes until softened.
- Add garlic, smoked paprika, cumin, thyme, and chili powder. Stir for 30 seconds until fragrant.
- Add black eyed peas and brown rice. Stir to coat everything evenly.
- Pour in vegetable broth, water, and diced tomatoes. Add bay leaf and bring to a boil.
- Reduce heat to low, cover, and simmer for 45–55 minutes until peas and rice are tender. Stir occasionally to prevent sticking.
- Stir in kale or spinach during the last 5 minutes of cooking.
- Remove the bay leaf, season with salt and pepper, and serve with green onions on top.
Notes
- Add more broth if the mixture becomes too thick.
- For a smoky flavor, add a dash of liquid smoke before serving.
- Store leftovers for up to 4 days in the refrigerator or 2 months in the freezer.
- Add diced carrots or corn for more texture and color.
- Prep Time: 15 minutes
- Cook Time: 55 minutes