Ingredients
1 large onion, chopped1 cup fresh baby carrots, halved lengthwise2 celery ribs with leaves, chopped1 tablespoon olive oil1 package (12 ounces) fully cooked spicy chicken sausage links, cut into 1/2-inch slices2 garlic cloves, minced2 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained2 cups chicken stock1 bay leaf1/2 teaspoon dried thyme1/4 teaspoon pepper1/8 teaspoon cayenne pepper1 tablespoon cider vinegar3 cups cooked brown rice2 green onions, chopped1 green onion, thinly sliced
Preparation
In a large nonstick skillet, saute the onion, carrots and celery in oil for 3 minutes. Add sausage; cook 3 minutes longer. Add garlic; cook 2 minutes longer.
Stir in the peas, stock, bay leaf, thyme, pepper and cayenne. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in vinegar. Simmer, uncovered, 5-10 minutes longer or until carrots are tender.
Discard bay leaf. Combine rice and chopped green onions; divide among six bowls. Top with sausage mixture. Sprinkle with sliced green onion.
