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by Chefs Michael and Wendy Jordan Makes 6 servings4 tablespoons Crisco Pure Canola Oil 1 yellow onion, diced 2 green bell peppers, diced 1 cup celery, diced 1 cup Green onion, white only, sliced thin 2 cups long-grain rice 1 bay leaf 4 cups chicken broth 1 sprig fresh thyme 1 cup cooked black-eyed peas 6 slices cooked crisp bacon, crumbled Salt and black pepper Heat the oven to 350ºF. In a medium-sized sauce pot heat the Crisco Pure Canola Oil until hot, but not smoking. Add the onion, peppers, celery, and green onion and cook over low heat until the vegetables are soft. Add the rice and stir well. Add the bay leaf, broth, and thyme. Turn heat to medium and bring rice to a boil. Cover with a lid and place in the oven for 18 minutes. Remove from the oven and allow to rest for 5 minutes. Using a fork gently fluff the rice and stir in the black-eyed peas, bacon, and salt and pepper. Taste to check seasoning. |
