SOUTHERN PERLOO Recipe

Name: South City Kitchen Midtowns SOUTHERN PERLOO Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Southern
Ingredients: 2 cups Carolina Gold Rice; 1 cup Okra, sliced; 1 cup Black-eyed peas, cooked; 1 can (14.5 oz) Fire-roasted tomatoes, diced; 1 medium Onion, diced; 1 medium Poblano pepper, diced; 2 tablespoons Olive oil; 3 cloves Garlic, minced; 4 cups Vegetable broth; 1 teaspoon Salt; 1 teaspoon Black pepper; 1 leaf Bay leaf

Inspired by South City Kitchen Midtown

Time50m

Serves4

carolina gold rice, okra, black-eyed peas, fire-roasted tomato, onion, poblano pepper

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Main Ingredients

2 cups carolina gold rice

1 cup Okra, sliced

1 cup Black-eyed peas, cooked

1 can (14.5 oz) Fire-roasted tomatoes, diced

1 medium Onion, diced

1 medium Poblano pepper, diced

2 tablespoons olive oil

3 cloves Garlic, minced

4 cups Vegetable broth

1 teaspoon Celtic sea salt

1 teaspoon black pepper

1 leaf Bay leaf

Method

Cooking Instructions

Prepare the Vegetables

In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion, poblano pepper, and minced garlic. Sauté until the vegetables are soft and translucent, about 5 minutes.

Add Okra and Spices

Stir in the sliced okra and cook for another 3-4 minutes. Season with salt, black pepper, and add the bay leaf.

Incorporate Rice and Tomatoes

Add the Carolina Gold rice to the pot and stir well to coat the rice with the vegetable mixture. Then, add the fire-roasted tomatoes along with their juices.

Add Broth and Peas

Pour in the vegetable broth and add the cooked black-eyed peas. Bring the mixture to a boil.

Simmer

Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes, or until the rice is tender and has absorbed most of the liquid.

Serve

Remove the bay leaf, fluff the rice with a fork, and serve hot. Enjoy your Southern Perloo!

More from South City Kitchen Midtown