Ingredients

• 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

Instructions

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.