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I just adore spicy foods. The spicier, the better. Like: burn your esophagus, make your nose run like a faucet spicy.

I used to have a total aversion to all things spicy. However,while I was pregnant I really grew to love (and crave) HOT food. Now, my spicy tolerance level is through the roof!

Good thing too…because this dish is S to the P to the I-C-Y. (Sorry, I’m trying to channel my inner Black Eyed Peas)

Aside from being Hot Hot Hot, this dish is ridiculously easy to throw together. It’s literally a “throw it all in the pot” kind of meal; aka my favorite kind of meal to make!



What you’ll need:

-1 package of Smoked Chicken Andouille Sausage

-1 c long grain brown rice; uncooked

-1 1/2 c low sodium chicken stock

-1 poblano pepper; chopped

-5-6 cloves of garlic; chopped

-1 tbs olive oil

-3 whole tomatoes; with the tops cut off

-1 large white onion

– the juice of 1 lime

-handful of fresh cilantro; roughly chopped

-1 can of black eyed peas (Will I Am optional); drained and rinsed

-2 tsp chili powder

-1 tsp creole seasoning

-1/2 tsp ground red pepper

-1/2 tsp ground pepper


In a large skillet, heat olive oil over medium-high heat. Once the oil is nice and hot, add the chopped up onion and garlic. Stir it up! When the onion is nice and soft, add the tomatoes and poblano pepper. Cover and let simmer for about 10 minutes; until the tomatoes start to break down (I like to remove the skin on the tomatoes once it loosens up).

Add the rice, stock, lime juice, cilantro, and spices. Cover again and cook for about 30 minutes; or until the rice is nearly cooked all the way through (stirring occasionally). Reduce the heat to low, add the black eyed peas (minus Fergie) and the Andouille sausage. Stir everything together and cover it all up again! Let simmer for an additional 10-15 minutes; or until your rice is completely done.

Dish it up and enjoy!

Makes 4 (BIG) servings

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