Black-Eyed Peas Veggie Jambalaya

"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."
 
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photo by May I Have That Rec photo by May I Have That Rec
photo by May I Have That Rec
photo by May I Have That Rec photo by May I Have That Rec
photo by May I Have That Rec photo by May I Have That Rec
photo by sofie-a-toast photo by sofie-a-toast
photo by sofie-a-toast photo by sofie-a-toast
Ready In:
40mins
Ingredients:
12
Serves:
4
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ingredients

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directions

  • 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.
  • 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.
  • Remove and discard bay leaves. Sprinkle with parsley and or chives, if desired.
  • Ladle into bowls and serve with garlic bread.

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Reviews

  1. sofie-a-toast
    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!
     
  2. LifeIsGood
    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
     
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