Rice, beans and vegetables create the foundation for this hearty plant-forward dish that pulls from the rich flavors of Creole jambalaya. A staple in American Southern cooking with African roots, thinly sliced okra is ready in minutes and adds a bright finishing touch.
| Level: | Easy |
| Total: | 40 min |
| Prep: | 10 min |
| Cook: | 30 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons extra-virgin olive oil
- 3 stalks celery, cut into chunks, plus 2 tablespoons chopped celery leaves
- 3 carrots, cut into chunks
- 1 red onion, halved and cut into wedges
- 1 red bell pepper, cut into strips
- 1 tablespoon chopped fresh thyme
- 1 teaspoon hot smoked paprika
- Kosher salt and freshly ground pepper
- 1 1/4 cups converted white rice
- 1 15-ounce can diced fire-roasted tomatoes
- 1 1/2 cups frozen black-eyed peas
- 8 ounces okra, trimmed and thinly sliced
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the celery chunks, carrots and red onion. Cook, stirring occasionally, until the vegetables are slightly softened, about 2 minutes. Add the bell pepper, thyme, paprika, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until the paprika is toasted, about 1 minute.
- Add the rice to the skillet and stir to coat. Add the tomatoes, black-eyed peas and 1 1/2 cups water. Bring to a boil, then reduce the heat to low. Cover and simmer until the rice is tender, about 15 minutes.
- Scatter the okra over the rice. Continue to cook, covered, until the okra is tender and the rice is cooked through, about 5 more minutes. Remove from the heat and let stand, covered, 3 minutes. Fluff the rice with a fork and sprinkle with the celery leaves. Season with salt and pepper.
Nutrition Facts
| Calories | 460 |
| Total Fat | 8 grams |
| Saturated Fat | 1 grams |
| Cholesterol | 0 milligrams |
| Sodium | 480 milligrams |
| Carbohydrates | 86 grams |
| Dietary Fiber | 11 grams |
| Protein | 15 grams |
Reviews
didn’t like it
Delicious recipe! We subbed plant based sausage for the okra and loved it!
As others note, desperately needs salt, and the rice needed longer to cook than planned. I think this would benefit from tomato sauce to add more punch. In general, just didn’t really satisfy my craving for N’awlins food.
i didn;t like it very much, i think the black eyed peas made the texture a bit confusing and theres barely any flavor. you would need a large amount of salt which is 1. not healthy and 2. probably wouldn’t taste so great or you would have to dump hot sauce all over. i added shrimp and that tasted nice but that was the only thing i liked about it. 2 stars.
This is good, but what made it great was a little Tony Chachere’s Creole Seasoning, but I am a Cajun Girl!
It’s not bad. My rice didn’t cook enough unfortunately but that was my fault. It definitely needs a heavy amount of salt and/or hot sauce. I ended up making a couple of chicken breast strips to throw on top at the end because I knew my family would be picky about it. I’ll definitely try it again though, maybe without the okra.
Very good! I skipped the black eyed peas because I didn’t have any on hand and it was still delicious.
Great, easy, weeknight dinner – it needs to be seasoned with salt well and it needs hot sauce (we used a heavy hand with Frank’s and it was perfect!!). Also, good the next day for leftover lunch!