Cook the rice: Rinse the rice under cold water until the water runs clear. In a medium saucepan, bring 2 cups of water or vegetable broth to a boil. Add the rice, reduce heat to low, cover, and simmer for 15-20 minutes until the rice is fully cooked. Set aside.Sauté aromatics: In a large pot, heat vegetable oil over medium heat. Add diced onions and cook until softened, about 5 minutes. Stir in minced garlic and grated ginger, cooking for another minute until fragrant.Add spices and vegetables: Stir in paprika, cayenne pepper, and smoked paprika. Add diced bell pepper and cook for another 2-3 minutes.Add tomatoes and tomato sauce: Pour in chopped tomatoes, tomato sauce, and tomato paste. Stir everything together and let the mixture simmer for about 5 minutes.Add black-eyed peas: Stir in the drained and rinsed black-eyed peas. Pour in vegetable broth or water to reach desired consistency. Bring the stew to a boil, then reduce the heat and let it simmer for 15-20 minutes to allow the flavors to combine. Adjust seasoning with salt and pepper.Serve: Spoon the cooked rice onto plates and top with the black-eyed pea stew. Serve warm as a hearty, flavorful meal.Source: generated with the assistance of AI technology to provide innovative and diverse culinary ideas.
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