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Peas and Rice
Serves
8
LOADING
Sautéed onions, celery and red bell pepper ... add the black-eyed peas, rice and chicken broth. The perfect side or main dish !
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Ingredients
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1/2
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lb
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bacon
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1
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onion, chopped
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2
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each
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celery, chopped
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1/2
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cup
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red bell pepper, chopped
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1
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can
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(14 1/2 oz.) stewed tomatoes
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1
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cup
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cooked pigeon peas or black-eye peas
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1
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cup
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Blue Ribbon® White Rice
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2
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cups
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chicken broth
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1/2
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tsp
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pepper
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2
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Tbsps
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dried thyme leaves
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Cooking Directions
* Try this recipe with Carolina®, River® or Water Maid® Medium Grain Rice
Fry bacon in large skillet, set aside and reserve bacon
drippings.
Sauté onions, celery, and red pepper in 2 tablespoons bacon
drippings. Add tomatoes, peas, rice and chicken broth.
Reduce heat and simmer covered for 20 minutes. Fold in
pepper and thyme. Top with crumbled bacon.
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