Prep Time: 10 minutes
Cook Time: 10-40 minutes
¼ cup extra-virgin olive oil*
1 medium sweet onion, sliced *
2 stalks celery, cut into ½-inch slices
2 medium carrots, cut into ½-inch slices
1 medium red bell pepper, sliced
3 to 4 cloves garlic, minced
1 teaspoon hot smoked paprika*
⅛ teaspoon ground cayenne pepper
2 teaspoons dried oregano
1 teaspoon dried thyme leaves
2 bay leaves
freshly ground black pepper
15-ounce can diced, fire-roasted tomatoes
1¼ cups white rice*
2½ cups vegetable broth
15-ounce can black-eyed peas, drained and rinsed
8-ounces frozen cut okra
hot pepper sauce*
handful chopped celery leaves or fresh parsley
1. Heat oil in a 10-inch skillet or dutch oven over med-high heat. Chop onion, celery, bell pepper and garlic. When pan is hot add veggies and cook 5-6 minutes or until soft.
2. Next, add the frozen okra, black-eyed peas and roasted tomatoes. Stir to combine. Then add the spices, salt & pepper. Cover and cook for another 5-6 minutes until okra is soft.
3. Add rice and vegetable broth. Stir, cover, and simmer until rice is cooked!
Serve hot with chopped celery leaves or fresh parsley and maybe a slice of veggie muffuletta sandwich!
*In the video I forgot to add the onion! I know, shame on me! It still turned out great, but you can't have the "holy trinity" without the onion!
*In the video I used coconut oil in place of olive oil, but any type of oil will work! Use whatever you have on hand.
*In the video I used a Basmati Brown Rice, which needed to cook for 40 minutes. Please read the cook time on your rice to make sure you cook it for the correct time!
*If you do not have smoked paprika that is fine. Regular paprika will work too!
*I did not add the hot pepper sauce but you can either add while cooking or in individual bowls when serving!