Black-Eyed Peas and Wild Rice

Category
Main Dish

Delicious and full of flavor, this dish has it all! It's an easy weeknight meal and a real family favorite.

1 tablespoon extra virgin olive oil
1 large yellow onion, finely diced
1 red Bell Pepper, finely diced
3 garlic cloves, minced
1 15-ounce can of diced tomatoes
1/3 cup water
1/2 teaspoon smoked paprika
1/2 teaspoon basil
1/2 teaspoon thyme
1/2 teaspoon oregano
1/2 teaspoon liquid smoke
3 cups cooked wild rice (not instant)
1 15-ounce can black-eyed peas
Salt and pepper to taste
1/4 cup chopped fresh basil for garnish or other fresh herbs (optional)

Heat oil in a large skillet over medium heat. Add the onion, bell pepper, and garlic. Saute, often stirring for 3 to 4 minutes, or until the onion is translucent.

Add the tomatoes, water, smoked paprika, basil, thyme, oregano, and liquid smoke. Bring the mixture to a simmer and cook for 10 minutes. Stir in the rice and black-eyed peas. Continue cooking for an additional 15 minutes stirring occasionally.

Remove from heat. Stir in chopped fresh basil if using and serve immediately.

Refrigerate any leftovers.

Contains
Beans (canned)
Garlic
Oil
Onion
Rice
Tomato
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