Directions:
- In a Dutch oven or soup pot, heat butter and olive oil over medium heat; saute onion for 1 minute, then add garlic and saute for 5 minutes.
- Add peas, thyme, and 9 cups chicken broth, and bring to a boil.
- Parboil peas, uncovered, for 3-5 minutes; then remove from heat and let rest for 20 minutes.
- Add the water and bring to a boil.
- Lower heat to simmer and cook, partially covered, stirring occasionally, until almost mushy (1 hour).
- In a seperate pot, cook rice according to package directions.
- Fry bacon, then add the celery and saute until it's clear.
- When rice and celery are done add them to the peas along with all remaining ingredients (including remaining 2 cups broth).
- Bring to a boil, and taste for seasoning.
- At this point it isn't necessary to continue cooking, but you can cook longer if desired.
- Serve with cornbread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 332.22 Kcal (1391 kJ) | ||
| Calories from fat | 151.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.84g | 26% | |
|---|---|---|---|
| Cholesterol | 34.96mg | 12% | |
| Sodium | 1840.11mg | 77% | |
| Potassium | 457.22mg | 10% | |
| Total Carbs | 22.13g | 7% | |
| Sugars | 1.5g | 6% | |
| Dietary Fiber | 0.9g | 4% | |
| Protein | 9.23g | 18% | |
| Vitamin C | 24.8mg | 41% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.3mg | 7% | |
| Calcium | 45.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 59.03 Kcal (247 kJ) | ||
| Calories from fat | 26.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.99g | 26% | |
|---|---|---|---|
| Cholesterol | 6.21mg | 12% | |
| Sodium | 326.96mg | 77% | |
| Potassium | 81.24mg | 10% | |
| Total Carbs | 3.93g | 7% | |
| Sugars | 0.27g | 6% | |
| Dietary Fiber | 0.16g | 4% | |
| Protein | 1.64g | 18% | |
| Vitamin C | 4.4mg | 41% | |
| Iron | 0.2mg | 7% | |
| Calcium | 8mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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