Complexity: medium


  • 2 tablespoons vegetable oil
  • 2-3 pimento peppers, finely chopped
  • 3-4 cloves of garlic, minced
  • 1 large onion, finely chopped
  • 2 tablespoons of chives, chopped
  • 2 tablespoons of celery, chopped
  • 1 tablespoon of thyme, chopped
  • 2 cups of pumpkin, diced
  • 1-½ cups of black eye peas
  • 2½ cups rice
  • 1 cup water
  • 2 cups chicken broth
  • ½ tsp all purpose seasoning
  • Salt and pepper to taste.


  1. In a medium pot bring some water to a boil and add black eye peas. Allow peas to cook for at least 45 minutes. Strain and set aside.

  2. In a large pot heat oil and sauté pimento peppers, garlic, onion and pumpkin for about 5 minutes.

  3. Add peas, rice and chicken broth together with salt and pepper to taste. Bring to a boil.

  4. Reduce heat and allow to simmer for 20-25 minutes until rice is cooked and liquid is absorbed. Stir in chives, thyme and celery and serve.