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
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.
Remove the bay leaves and add the oregano and parsley. Mix well and serve.
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