3 cups cooked rice
1/2 lb. cooked ham, cubed
1 cup celery, sliced
1 cup Pictsweet Chopped Onions
1 clove garlic, chopped
1 Tbsp. vegetable oil
1 pkg. Pictsweet Blackeye Peas
3 cups chicken broth
1 bay leaf

COOKING DIRECTIONS:

In a large skillet sauté celery, onions and garlic in oil. Drain. Place peas in a Dutch oven and cover with water. Bring to a boil and boil for 3 minutes. Add celery mixture and remaining ingredients, except rice. Cook on medium heat for 34 minutes. Add water if needed during cooking. Remove bay leaf. Serve over rice.