Total Time
40mins
Prep 10 mins
Cook 30 mins

A meatless version of a Louisiana staple. It is thick so thin it with water if desired. Serve with garlic bread. You can use regular brown rice, but it takes longer.

Ingredients Nutrition

Directions

  1. Combine tomatoes, broth, rice, garlic, bay leaves, basil, thyme and hot pepper sauce in a lage saucepan. Cover and bring to a boil over high heat. Lower heat to a simmer and cook until rice is done, about 15 minutes for quick cooking rice or 50 minutes for regular brown rice.
  2. When rice is cooked, cut green pepper into 1 inch pieces and stir into stew Stir in black eyed peas, cover and simmer for 10 to 12 minutes, stirring once.
  3. Remove and discard bay leaves. Sprinkle with parsley and or chives, if desired.
  4. Ladle into bowls and serve with garlic bread.
Most Helpful

Yum! enjoyed this with some blackened tofu. Love the blackeyed peas! I made a few changes - subsitutued white rice and added more spice to jazz it up a bit. Thanks for the post!

sofie-a-toast July 18, 2013

This is very tasty. I only had to add about a quarter cup of water towards the end. I loved the combination of rice, black eyed peas, tomatoes and green peppers. Yummy veggie version of Jambalaya. It is not very spicy with the 1 t of hot pepper sauce, I ended up adding a bit more. Thanks! Made for ZWT9 by a Soup-A-Star

LifeIsGood July 16, 2013

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