Ingredients
8
8 servings
- •1 tablespoon olive oil
- •1 medium onion, chopped
- •1 medium green bell pepper, chopped
- •5 stalks celery, chopped
- •2 cups chicken broth
- •1 cup brown rice
- •4 (15 ounce) cans black-eyed peas with liquid
- •1 (10 ounce) can diced tomatoes and green chiles
- •1 (14.5 ounce) can diced tomatoes
- •2 cloves garlic, finely chopped
Instructions
- Heat olive oil in a large saucepan over medium heat. Add onion, pepper, and celery; cook until tender.
- Pour in chicken broth; stir in rice, black-eyed peas with liquid, diced tomatoes with green chiles, diced tomatoes, and garlic. Bring to a boil, reduce heat to low, and simmer for 45 minutes, or until rice is tender. Add water if gumbo is too thick.
Nutritional Facts
Per 8 servings
- Calories: 272
- Carbohydrate: 49g
- Fat: 3g
- Fiber: 10g
- Protein: 13g
- Sugar: 3g
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