Ingredients
1-1/3 cups uncooked long grain rice1 large onion, halved and sliced1 medium green pepper, sliced1 medium sweet red pepper, sliced2 teaspoons olive oil3 garlic cloves, minced1 can (28 ounces) diced tomatoes, undrained3 bay leaves1 teaspoon salt1 teaspoon paprika1/2 teaspoon dried thyme1/2 teaspoon pepper1/4 teaspoon hot pepper sauce2 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained3/4 pound fully cooked andouille or smoked sausage, sliced1/4 cup minced fresh parsley
Preparation
Cook rice according to package directions. Meanwhile, in a large skillet, saute onion and peppers in oil for 4 minutes. Add garlic; cook 1 minute longer. Stir in the tomatoes, bay leaves, salt, paprika, thyme, pepper and pepper sauce. Bring to a boil.
Reduce heat; simmer, uncovered, for 5 minutes. Stir in peas and sausage; heat through. Discard bay leaves. Serve with rice. Sprinkle each serving with parsley.
