free counter with statistics Print

The Ultimate Skillet Black-Eyed Peas and Rice with Summer Vegetables

A delicious serving of the finished Black-Eyed Peas and Rice in a bowl.

A hearty and flavorful one-skillet vegetarian meal featuring rice, black-eyed peas, and a medley of fresh vegetables. The dish starts with a sautéed base of celery, carrots, and onions, seasoned with thyme and smoked paprika. Converted rice and black-eyed peas are then simmered with fire-roasted tomatoes directly in the skillet until tender. Sliced okra is steamed on top during the final minutes of cooking, and the dish is garnished with fresh celery leaves.

Ingredients

Scale
  • 2 tablespoons extra-virgin olive oil
  • 3 stalks celery, cut into chunks, plus 2 tablespoons chopped celery leaves for garnish
  • 3 carrots, cut into chunks
  • 1 red onion, halved and cut into wedges
  • 1 red bell pepper, cut into strips
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon hot smoked paprika
  • Kosher salt and freshly ground pepper
  • 1 1/4 cups converted white rice
  • 1 (15-ounce) can diced fire-roasted tomatoes
  • 1 1/2 cups frozen black-eyed peas
  • 8 ounces okra, trimmed and thinly sliced

Instructions

  1. Heat the olive oil in a large skillet over medium-high heat.
  2. Add the celery chunks, carrots, and red onion. Cook, stirring occasionally, for about 2 minutes until the vegetables are slightly softened.
  3. Add the bell pepper strips, chopped thyme, paprika, 1/2 teaspoon of salt, and a few grinds of pepper. Cook for about 1 minute, stirring, until the paprika is toasted and fragrant.
  4. Add the rice to the skillet and stir to coat it with the oil and spices.
  5. Stir in the diced tomatoes, frozen black-eyed peas, and 1 1/2 cups of water.
  6. Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and let it simmer for about 15 minutes, until the rice is tender.
  7. Scatter the sliced okra over the top of the rice mixture. Cover the skillet again and continue to cook for about 5 more minutes, until the okra is tender and the rice is fully cooked.
  8. Remove the skillet from the heat and let it stand, covered, for 3 minutes.
  9. Fluff the rice with a fork, sprinkle with the chopped celery leaves, and season with additional salt and pepper to taste before serving.

Notes

  • This is a one-skillet meal, which makes for easy cooking and cleanup.
  • The recipe specifies using converted white rice, which is parboiled and helps prevent the grains from sticking together.
  • The okra is added at the end of the cooking process and steamed on top of the rice to keep it from becoming slimy.
  • Letting the dish stand for 3 minutes after cooking allows the rice to finish steaming and absorb any remaining liquid.

Nutrition

Find it online: https://cookupjoy.com/black-eyed-peas-and-rice/