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Black-Eyed Pea Jambalaya

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2 tsp olive oil

1 cup chopped onion (about ½ a medium)

1 medium green bell pepper, chopped

2 stalks celery, chopped

1 clove garlic, finely chopped

2 Tbsp of chopped parsley (optional)

1 ½ cups vegetable broth

½ cup brown rice

2 (15 ounce) cans black-eyed peas, rinsed and drained

1 (14.5 ounce) can diced tomatoes and green chiles with liquid

1 tsp Cajun seasoning

½ tsp Tabasco

½ tsp black pepper

Salt to taste

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