Ingredients

1 Tbsp oil
1 medium yellow onion, chopped
1-2 clove garlic-to taste
1/2 tsp chili powder
1/8 tsp ground black pepper
1 c brown rice
6 c chicken stock
1 c sliced carrots
1/2 c chopped red bell pepper
1 c sliced celery
1 c black eyed peas
1/2 c chopped kale, or other greens
1 1/2 tsp salt

Instructions

**Pressure cooker directions: Heat oil and saute onions 2-3 minutes. Add garlic, chili powder and black pepper. Cook and stir one minute more. Stir in rice to coat;cook and stir 2 minutes. Pour in stock and add carrots, celery, bell pepper and black eyed peas. Put lid on pressure cooker and bring to high pressure. Cook 15 minutes. Release pressure, remove lid and stir in kale and salt. Replace lid, bring back to high pressure and cook 10 minutes more.

**stove top directions: Saute onion in oil. Add garlic, chili powder and black pepper; cook and stir one minute more. Add stock, carrots, celery, pepper and black eyed peas. Bring to a boil, reduce heat, cover and simmer 1 hour. Add brown rice, return to boil, reduce heat, cover and simmer another hour. During last 10 minutes, stir in kale and salt.

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