Creole-Style Artichoke Jambalaya

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.

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.