A Southern dish of peas and rice. Here in the Lowcountry, it is made with black-eyed peas or field peas and rice, chopped onion and sliced bacon and seasoned with salt.
1 tablespoon olive oil
1 cup chopped onion
1 cup chopped red bell pepper
1 clove garlic, minced
1.5 – 2 cups cooked field peas or black-eyed peas
1 teaspoon salt
5 teaspoon black pepper
1 cup raw jasmine or basmati rice
1 sprig fresh thyme
Rinse, sort, and cook peas. Heat the oil in a large pot over medium heat. Add the onion, bell pepper and garlic and cook until translucent. Add the field peas, stirring to combine. Add 2 1/2 cups water, the salt and the pepper and bring to a boil.
Add the rice and the sprig of thyme; stir once. Bring back to a boil, cover and reduce heat. Simmer for 20 minutes, then remove from the heat and let stand, covered, for an additional 10 minutes. Uncover, add salt and pepper to taste. Fluff with a fork and serve.