1 tsp. olive oil
2 Schwab's Hot Links, casing removed, diced
1 c. uncooked brown or white rice
1 medium onion, chopped
1 medium red bell pepper, chopped
½ medium green bell pepper, chopped
3 stalks celery, chopped
1 large clove garlic, minced
2 cups water
1 (10 oz.) can Rotel diced tomatoes with green chiles (mild, original or hot)
2 (15 oz.) cans black eyed peas, rinsed and drained
1 ½ tsp. Head Country All-Purpose Championship Seasoning
½ tsp. dried thyme leaves
¾ tsp. ground cumin
1 bay leaf
4 green onions, thinly sliced (stir in just before serving)
In a large, heavy pan, heat oil over medium-high heat. Add diced hot links and rice; sauté for 2 minutes. (Cooking the rice this way adds a toasty flavor.) Add vegetables and sauté an additional 2 minutes or until softened. Add all remaining ingredients except green onions; bring to a boil, cover and cook for 20 minutes or until rice has absorbed water. Remove bay leaf, stir in the sliced green onions and serve hot.
Kitchen Kimberley's Tips:
Use either brown or white rice for this recipe; simply adjust the cooking time according to the package directions for the rice you are using. Enjoy!
AN ADAPTED RECIPE BY KITCHEN KIMBERLEY
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