Ingredients

• 1 tablespoon olive oil
• 1 medium onion , chopped
• 1 medium green bell pepper , chopped
• 5 stalks celery , chopped
• 2 cups chicken broth
• 1 cup brown rice
• 4 , 15 ounce
• 1 , 10 ounce
• 1 , 14.5 ounce
• 2 cloves garlic , finely chopped

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat. Add onion, pepper, and celery; cook until tender.
2. 2 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 per serving