April 2026 Recipe

• 1 tbsp olive oil 1 onion diced
• 3 red bell peppers diced
• 4 celery sticks diced
• 5 clove minced garlic
• 1 tsp salt more to taste 1 tsp smoked paprika
• 1 tsp regular paprika
• ¼ tsp dried thyme
• ¼ tsp crushed red pepper
• ¼ tsp black pepper
• 1 6 oz box baby kale chopped
• ½ cup uncooked brown basmati rice
• 3 15-ounce cans unsalted black-eyed peas, rinsed and drained 3 chopped tomato
• chopped green onions for topping

1. Heat a large nonstick skillet over medium-high heat.

2. Add oil; swirl to coat.

3. Add onion, bell pepper, and celery; saute 10 minutes.

4. Add garlic; cook 2-3 more minutes.

5. Cook brown rice according to package directions.

6. Add spices (salt through black peppeand kale to skillet, cook another 5-10 minutes until combined.

7. Add black eyed peas and cook another 5-10 minutes.

8. Add in cooked rice, stir until combined.

9. Serve with diced tomato and green onions for topp