Six warm side portions of rice, black-eyed peas and smoked turkey.

Scale

Cook Mode Prevent your screen from going dark

Rinse 1 1/2 cups long-grain white rice. Bring to a boil with 2 1/4 cups water, cover, lower heat and simmer approximately 18–20 minutes until tender; rest covered five minutes.
Meanwhile drain and rinse two 15-oz cans cooked black-eyed peas. Heat 1 tbsp oil in a large skillet, soften one diced onion and one diced red pepper, then add two minced garlic cloves and 1/2 tsp smoked paprika.
Add peas and 8 oz diced fully cooked boneless smoked turkey to skillet and heat thoroughly to 165°F. Gently fold in cooked rice, add up to the measured 1/2 tsp salt after tasting and verify the hot mixture is at least 165°F.
Serve six provisional side portions. Test rice hydration, turkey salt and pea integrity before approving.

Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.

Additional chilling, resting or cooling time: 5 minutes, included in the total.

Untested estimate: 18–20-minute rice simmer, ten-minute aromatic sauté and five-minute rest; uses canned cooked peas and fully cooked smoked turkey.