2 tablespoons olive oil
1 large onion (diced)
2 celery stalks (diced)
2 cloves garlic (minced)
1 tablespoon fennel seeds (toasted)
1 tablespoon tomato paste
1/2 cup white wine
1 can crushed tomatoes (15 ounces)
1 cup long grain Carolina rice
1 cup water
1 can black eyed peas (drained and rinsed, 15 ounces)
Kosher salt and freshly ground black pepper (to taste)
1/2 bunch scallions (sliced)
1/2 bunch fresh cilantro (chopped)
1 lime (cut in wedges)
Hot sauce (to taste)
In a 12-inch cast iron skillet over medium-high heat, add olive oil, onion, celery, garlic, and fennel seeds cook for 5 minutes or until translucent. Add the tomato paste, cook for 2 minutes. Add the wine, crushed tomatoes, water, let the mixture come to a simmer. Add the rice and cover for 1 hour. Once the rice is cooked until tender, season with salt and pepper.
Stir in the black-eyed peas and let warm through. Remove from heat.
To serve: top with scallions, cilantro, lime juice and hot sauce.
Total time: 14 hours, 30 minutes active; makes 4 servings; level: intermediate.
From chef Carla Hall of The Chew at www.abc.com