1 TB olive oil
1 small-medium onion, chopped
1 clove garlic, minced
1/2 cup red bell pepper, chopped
1/2 cup green bell pepper, chopped
1/2 cup celery, chopped
2 cups chicken broth(or veggie broth for vegetarian)
1/2 cup quinoa
1/2 cup brown rice(you can use all brown rice and omit quinoa if you like)
4 cups cooked black eyed peas(you can use 2 cans if you don't want to take the time to go from dried)
28 oz can diced tomatoes, undrained
4 oz can green chilies
1 large handful baby spinach, chopped or torn into small pieces(plus or minus to your tastes)
salt and pepper to taste
In a large pot heat oil over medium heat, add onion and garlic and cook until the onion is soft and the garlic is fragrant. Add in peppers and celery and cook until they are soft.
Add in remaining ingredients except the spinach. Bring to a boil, reduce heat and simmer for about 45 minutes, add spinach and simmer 10-15 minutes more until the rice and quinoa is tender.
This is also fantastic done in the slow cooker, sauté your veggies then add everything(except spinach) to the slow cooker. Cook 6-8 on low, add in spinach in the last hour or.