Smoky Hoppin' John

• 5 teaspoons olive oil
• 1 1/2 cups finely chopped onion
• 1 1/2 cups chopped red bell pepper
• 1 cup thinly sliced celery
• 1 tablespoon minced garlic
• 1/2 cup uncooked instant brown rice (such as Uncle Ben's)
• 3/4 cup unsalted vegetable stock (such as Kitchen Basics)
• 1/2 cup water
• 3/4 teaspoon kosher salt
• 3/4 teaspoon smoked paprika
• 1/2 teaspoon chopped fresh thyme
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground red pepper
• 3 (15-ounce) cans unsalted black-eyed peas, rinsed and drained
• 1/3 cup chopped tomato
• 4 teaspoons chopped green onions

1. Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add onion, bell pepper, and celery; saute 7 minutes. Add garlic; cook 30 seconds. Add rice, stirring to coat. Add stock, 1/2 cup water, salt, paprika, thyme, black pepper, and ground red pepper; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until rice is done. Add black-eyed peas; cook, uncovered, 2 minutes or until thoroughly heated, stirring occasionally. Sprinkle with tomato and green onions.
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olive oil, onion, red bell pepper, celery, garlic, brown rice, water, kosher salt, paprika, thyme, freshly ground black pepper, ground red pepper, unsalted black, tomato, green onions

Taken from www.myrecipes.com/recipe/smoky-hoppin-john (may not work)