YIELD Makes 6 servings
See Cooking VideosINGREDIENTS
*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
1‑1/2 cups dried black-eyed peas 2 tablespoons olive oil 1 medium onion, chopped 4 cloves garlic, minced 2 medium red or green bell peppers, chopped 1 jalapeño pepper,* minced 1 teaspoon ground cumin 2‑1/2 cups canned chicken broth 1 cup uncooked brown basmati rice 1/4 pound smoked ham, diced 4 medium tomatoes, seeded and chopped 1/2 cup minced fresh cilantro
PREPARATION:
1. Rinse peas thoroughly in colander under cold running water. Place in large bowl; cover with 4 inches of water. Let stand at least 8 hours, then rinse and drain.
2. Transfer peas to medium saucepan; cover with water. Bring to a boil over high heat. Reduce heat to low; simmer, covered, 1 hour or until tender. Drain in colander; set aside.
3. Heat oil in Dutch oven over medium-high heat. Add onion and garlic; cook and stir 2 minutes. Add bell and jalapeño peppers; cook and stir 2 minutes. Stir in cumin; cook and stir 1 minute.
4. Stir in chicken broth, rice and ham. Bring to a boil over high heat. Reduce heat to low; simmer, covered, 35 minutes.
5. Add peas; simmer 10 minutes or until liquid is absorbed. Stir tomatoes and cilantro into rice mixture just before serving. Garnish as desired.
This recipe appears in: Southwestern
