Sautéed Summer Hoppin' John
1 cup white rice
2 cups broth or stock
1 tablespoon Arbequina Extra Virgin Olive Oil
1 shallot, peeled and chopped
2 garlic cloves, peeled and chopped
1 celery stick, chopped
1/2 cup jarred roasted red peppers, chopped
1 cup corn kernels
1 cup sugar snap peas, chopped
1 15.5oz can black-eyed peas, drained and rinsed
1 teaspoon Fleur de Sel Sea Salt
1/2 teaspoon Smoked Paprika
1/2 teaspoon ground cumin
Place rice and stock in a small saucepan and bring to a boil over medium-high heat. Once boiling, reduce heat to medium-low, cover, and cook for 12-15 minutes or until tender.
While the rice is cooking, heat olive oil in a large skillet over medium-high heat. Add shallot, garlic, and celery and sauté until tender, about 3 minutes. Stir in peppers, corn, snap peas and beans and continue to sauté until heated through about 5 minutes.
Once the rice is cooked, add to the skillet and stir to combine with the veggies. Season with salt, smoked paprika, and cumin.