Prep Time:
15 mins
Cook Time:
55 mins
Total Time:
1 hr 10 mins
Servings:
8
Ingredients
Directions
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.
Nutrition Facts (per serving)
| 272 | Calories |
| 3g | Fat |
| 49g | Carbs |
| 13g | Protein |
