Recipe courtesy of Kimberly Schlapman

Peas and Rice

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  • Level: Easy
  • Total: 40 min
  • Prep: 15 min
  • Cook: 25 min
  • Yield: 8 servings
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2 tablespoons olive oil

1 cup finely chopped celery

1 cup finely chopped onions

1/2 cup finely chopped green bell peppers

1 tablespoon barbecue seasoning, such as Swamp Venom

1 teaspoon salt

1/4 teaspoon ground black pepper

2 cloves garlic, finely chopped

2 1/2 cups chicken broth

2 bay leaves

1 3/4 cups long grain rice

One 15-ounce can black-eyed peas

1 tablespoon chopped fresh oregano

1 tablespoon chopped fresh parsley


  1. In a medium pot set over medium heat, add the oil. Saute the celery, onions and green bell peppers for about 5 minutes. Stir in the seasoning, salt, pepper and garlic and cook for 1 minute. Add the broth and bay leaves and bring to a boil. Add the rice and peas. Cover and reduce the heat to a simmer until all liquid is absorbed, 15 to 20 minutes. 
  2. Remove the bay leaves and add the oregano and parsley. Mix well and serve.