- 2 tablespoons olive oil
- 1/2 cup onion, chopped
- 1/2 cup celery, chopped
- 1 can (13 3/4 oz) chicken broth
- 1 clove garlic, minced
- 2 cans black eyed peas, drained
- 8 oz kielbasa, thinly sliced
- 1 cup rice, uncooked
- 1/4 teaspoon crushed red pepper
Heat oil in a large skillet. Add onion, celery and garlic. Cook 8 to 10 minutes until tender. Stir in remainder of ingredients. Heat to boil; reduce heat and cover. Stirring occasionally simmer for 30 minutes or until liquid is absorbed.
Makes about 6 servings.
