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Recipe from: Lynn
A winter time favorite at our house. We always have it for New Year's Day while we watch football! Serve with a tossed salad and corn bread.
1 tablespoon olive oil
1 medium onion, chopped
1 medium green bell pepper, chopped
5 stalks celery, chopped
2 cups chicken broth
1 cup brown rice
4 15 ounce cans black-eyed peas with liquid
1 10 ounce can diced tomatoes and green chiles
1 14½ ounce can diced tomatoes
2 cloves garlic, finely chopped
Heat the olive oil in a large saucepan over medium heat, and cook the onion, pepper, and celery until tender. Pour in the chicken broth, and mix in rice, black-eyed peas with liquid, diced tomatoes and green chiles, diced tomatoes, and garlic. Bring to a boil, reduce heat to low, and simmer 45 minutes, or until rice is tender. Add water if soup is too thick.