- 2 Celery Stalks Medium
- ½ Red Bell Pepper Large
- 1 Onion Medium
- 2 Garlic Cloves
- 1 slice Ham 6 ounces; low-sodium, smoked, lean
- 1 can Black-Eyed Peas 15 ounces
- 1 Tablespoon Canola Oil
- 1 teaspoon Thyme Dried
- 2½ cups Chicken Broth Low-sodium
- 2 cups Brown Rice Instant
- ¼ teaspoon Cayenne Pepper Or to taste
- 1 pinch Salt
- 1 pinch Ground Black Pepper
- Hot Sauce Optional; to taste
- Large Pot with Lid
- Rinse and dice celery and bell pepper. Peel, rinse, and dice onion. Peel and mince garlic.
- Dice ham.
- In a colander, rinse and drain black-eyed peas.
- In large pot over medium heat, heat oil. Add celery, bell pepper, onion, garlic, and thyme. Cook, stirring occasionally, until vegetables are softened, 5–7 minutes.
- Add broth to pot. Bring to a boil. Add rice. Reduce heat to simmer. Cover and cook for 10 minutes.
- Stir in ham, black-eyed peas, cayenne, salt, and pepper. Simmer, uncovered, for 5 minutes. Remove from heat. Cover and let stand 5 minutes before serving. Serve with hot sauce, if desired.
*The amount of broth needed will vary depending on the type of instant rice you use. Check your package to find out how much you need. Chef’s Notes:
- At the deli counter, ask for 1–2 thick slices of low-sodium ham for this recipe. Or, look for a thick piece of prepackaged ham in the meat section. In a pinch, use pre-sliced deli ham.
- Serve with a side of sautéed cooking greens, like spinach, collards, or kale.
- For a twist, try using quick-cooking barley instead of instant brown rice. Adjust liquid and cooking time according to package directions.
Keyword Bell Peppers, Black-Eyed Peas, Broth, Brown Rice, Cayenne, Cayenne Pepper, Celery, Chicken Broth, Garlic, Garlic Cloves, Garlic Powder, Green Bell Pepper, Ham, Low Sodium Broth, Onion, Onions, Red Pepper, Rice, Thyme, Vegetable Broth, Yellow Bell Pepper