Ingredients:
2 tablespoons olive oil
1 green bell peppers, cut into 1/4 inch dice
1 medium onions, cut into 1/4 inch pieces
2 medium carrots, cut into 1/4 inch dice
4 tablespoons finely chopped cilantro
1 (10 ounce) packages frozen black-eyed peas
6 1/2 cups vegetable stock or 6 1/2 cups vegetable broth
4 tablespoons brown rice
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon dried thyme
1/2 teaspoon mustard powder ( mixed with 1 tablespoon hot water)
1/4 scotch bonnet peppers, chopped ( or 1/4 to 1/2 teaspoon cayenne)
salt
1 tablespoon finely chopped chives
limes or lemon wedges
Directions:
Add oil to a large pan over medium-high heat.
Add in the bell pepper, onion, and carrots.
Stir/saute for 3 minutes or until the onion turns translucent and slightly browned at the edges.
Add in the cilantro; stir once.
Add in the peas, stock, rice, ginger, allspice, thyme, mustard, and chile pepper.
Stir and bring to a boil.
Cover; lower heat to LOW and simmer gently for 1 1/2 hours–stir occasionally.
Add salt and more pepper to taste if needed.
Serve garnished with chives and with a lemon or lime wedge on the side.
Servings: 6
Time preparation: 60 min.
Time total: 150 min.