- 4
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Ingredients
- Butter for greasing baking dish
- 1 TB oil
- 4 slices bacon, diced
- 1 medium onion
- 1/4 cup green pepper, minced
- 1/4 cup celery, chopped
- 3 medium cloves
- 1 1/2 cups brown rice
- 1 1/2 tsp fresh thyme leaves
- 1/2 tsp red pepper flakes
- 2 bay leaves
- 2 cups chicken stock
- 1 tsp salt
- black pepper
- (1) 10 oz. bag frozen black-eyed peas, thawed and rinsed or 1 can.
- 2 tsp minced fresh parsley
- Hot Sauce
Preparation
Step 1
Preheat oven to 375 degrees. Butter baking dish.
Heat oil in skillet over med-high. Add bacon and cook until fat is rendered and crispy. Remove and set on paper toweled plate.
Discard all but 2 tbsp of fat and return to medium heat. Add onion, celery, green pepper and saute until soft. Add garlic, cook for about 30 seconds.
Cook rice in chicken stock. Add thyme and red pepper, and blackeyed peas and onion mixture.
Transfer rice mixture to baking dish and add bay leaves.
Cover baking dish tightly with aluminum foil and bake for 20 minutes. Remove from oven and stir rice. (if dry add 1/4 cup water). Recover and return to oven for another 20-25 minutes.
Allow to rest 5-10 minutes before serving.