Southern Perloo Recipe

Cooking Instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   Add Broth and Peas

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

5. 5

   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.

6. 6

   Serve

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