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Category
Cuisine
Required Equipment
- Dutch oven or large pot with lid
- Chef’s knife
- Cutting board
- Measuring cups and spoons
Utilized Devices
Cooking Techniques
- sauteing
- toasting
- simmering
- steaming
Ingredients
- 30 mlOlive oil
- 200 gYellow onion — diced
- 150 gGreen bell pepper — diced
- 120 gCelery — diced
- 9 gGarlic — minced
- 12 gTomato paste
- 2 gSmoked paprika
- 2 gGround cumin
- 1 gDried thyme
- 0.5 gBay leaf
- 185 gLong-grain white rice — rinsed
- 480 mlVegetable broth
- 850 gBlack-eyed peas — drained and rinsed
- 200 gCollard greens — stems removed and thinly sliced
- 9 gKosher salt — plus more to taste
- 1 gBlack pepper
- 15 mlApple cider vinegar
- 30 gScallions — sliced, for serving
Instructions
Heat the olive oil in a Dutch oven or large pot over medium heat. Add the onion, bell pepper, and celery with 1/2 teaspoon of the salt and cook until softened, 6 to 7 minutes.
Stir in the garlic and tomato paste and cook 1 minute, scraping up any browned bits. Add the smoked paprika, cumin, thyme, and bay leaf.
Stir in the rinsed rice, then pour in the vegetable broth. Bring to a boil, cover, reduce to low, and simmer 12 minutes.
Stir in the black-eyed peas and collards, cover again, and continue cooking until the rice is tender and the collards are silky, 8 to 10 minutes.
Turn off the heat and let the pot stand, covered, 5 minutes. Remove the bay leaf.
Stir in the remaining salt, black pepper, and apple cider vinegar. Taste and adjust salt, vinegar, and heat (hot sauce) until it’s punchy and balanced.
Serve hot topped with scallions and hot sauce, if using.
Chef Tips
- ⭐Rinse the rice until the water runs mostly clear—this helps keep the finished pot fluffy rather than sticky.
- ⭐Finish with vinegar after cooking so the peas stay creamy and the greens stay vibrant.
- ⭐If you want more smoky depth without meat, add 1 teaspoon smoked salt or a splash of liquid smoke (start small).
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Nutritional Highlights
- ✓Black-eyed peas contribute plant protein and fiber
- ✓Collard greens add vitamins A, C, and K
- ✓Budget-friendly one-pot dinner that reheats well
Dietary Notes
Compliant With
Allergens
- Check broth and tomato paste labels for gluten if highly sensitive
FAQ
Can I use brown rice?
Yes—use 1 cup (185 g) brown rice and increase broth to 2 1/2 cups (600 mL). Simmer covered 35 to 40 minutes before adding the peas and collards, then cook 8 to 10 minutes more.
How do I store and reheat leftovers?
Refrigerate up to 4 days. Reheat with a splash of broth or water so the rice loosens, then finish with a tiny extra splash of vinegar.
Nutrition
| Calories | 360 |
| Protein | 13 g |
| Carbs | 62 g |
| Fat | 7 g |