3 tb Canola oil
1 c Onion; diced
2 cl Garlic; minced
3/4 c Celery; diced
1/2 c Carrots; diced
1 ts Dried thyme
2 ts Paprika
1/2 ts Salt
1 pn Cayenne pepper
1 Bay leaf
1 Red bell pepper *
1 Green bell pepper *
1 c Cooked blackeyed peas
28 oz Can plum tomatoes;
- chopped
3 1/4 c Defatted vegetable broth
2 md Zucchini; 1/2" dice
1 1/2 c Uncooked long-grain
- white rice
2 tb Parsley; chopped
* seeded and chopped
Heat oil in a large, heavy pot. Add the onion and cook over low
heat to wilt for 10 minutes, stirring. Add the garlic, celery, and
carrots. Cook, stirring, 1 minute longer.
Mix in the spices and herbs. Add the bell peppers, black-eyed peas,
tomatoes with juices, and vegetable broth. Bring to a boil. Reduce
heat to medium-low and cook, partially covered, for 10 minutes for
flavors to blend. Adjust seasonings.
One-half hour before serving, add zucchini and bring mixture to a
boil. Stir in the rice, cover, reduce heat to low and cook for
20 minutes. Stir in the parsley and serve immediately.
Notes: After adding the rice, cook this dish no longer than the
20 minutes called for. Be sure to add the exact amount of broth
called for.
