Black Eye Pea Gumbo

Black Eye Pea Gumbo 1 tablespoon olive oil 1 medium onion, chopped 1 medium green bell pepper, chopped 5 stalks celery, chopped 2 cups chicken broth 1 cup brown rice 4 cans black-eyed peas with liquid 1 can diced tomatoes and green chiles 1 can diced tomatoes 2 cloves garlic, finely chopped Heat the olive oil in a large saucepan over medium heat, and cook the onion, pepper, and celery until tender. Pour in the chicken broth, and mix in rice, black-eyed peas with liquid, diced tomatoes and green chiles, diced tomatoes, and garlic. Bring to a boil, reduce heat to low, and simmer 45 minutes, or until rice is tender. Add water if soup is too thick.