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Credit: Yunhee Kim

Recipe Summary

active:
25 mins
total:
45 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot heat the oil over medium heat. Add the onion, celery, and green pepper and cook, stirring frequently, until the vegetables are just tender, 6 to 8 minutes.

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  • Stir in the broth, tomatoes, paprika, oregano, garlic powder, thyme, salt, black pepper, and cayenne (if using). Bring to a boil. Stir in the rice. Reduce heat and gently simmer, covered, for 20 minutes, stirring once or twice during cooking. Stir in the artichokes and black eyed peas. Cover and cook 5 to 8 minutes more, or until the rice is tender and liquid is absorbed.

Nutrition Facts

317 calories; fat 6g; saturated fat 1g; carbohydrates 57g; mono fat 3g; poly fat 1g; insoluble fiber 8g; sugars 7g; protein 8g; vitamin a 1347IU; vitamin c 33.5mg; thiamin 0.3mg; riboflavin 0.1mg; niacin equivalents 2.3mg; vitamin b6 0.2mg; folate 149mcg; sodium 787mg; potassium 266mg; calcium 89mg; iron 3.8mg.
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