Ingredients
- 2 garlic (cloves minced)
- 2 zucchini
- 1 green bell pepper
- 1 bay leaf
- 1 bell pepper (red)
- 1/2 dice
- 3 1/4 c defatted vegetable broth
- 1 c blackeyed peas (cooked)
- 1 1/2 c long (uncooked grain)
- 1 c onion (diced)
- 3/4 c celery (diced)
- 1/2 c carrots (diced)
- 3 tb canola oil
- 2 ts paprika
- 2 tb parsley (chopped)
- 1 ts thyme (dried)
- 1/2 ts salt
- 1 package tomatoes (plum)
* seeded and chopped Heat oil in a large, heavy pot. Add the onion and cook over lowheat to wilt for 10 min, 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 min. 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 min. Stir in the parsley and serve immediately. Notes: After adding the rice, cook this dish no longer than the 20 min. called for. Be sure to add the exact amount of broth called for. Serving Ideas: Serve with fresh cole slaw, tomatoes, catfish, crab cakes. Recipe By: The New York Times ----
