1 Pot Black-Eyed Peas and Rice

1.5 lbs ground beef

1 onion, chopped
1 small bell pepper, chopped
2 stalks celery, chopped
1 tsp creole seasoning
1 10 oz. can Rotel*
1 can sliced mushrooms
1 envelope dry onion soup mix
2 cans Trappey's black-eyed peas, drained
1 cup rice
1 cup water
INSTRUCTIONS:
In a large pot, brown ground beef with onion, celery, and bell pepper. Add seasoning.
Add Rotel, onion soup mix, mushrooms and stir well.
Add black-eyed peas and stir.
Add rice and water and stir. Bring it to a boil. Put a lid on the pot. Reduce heat down to low and let the
rice cook for 20 to 30 minutes. Do not remove the lid before 20 minutes to make sure rice cooks well.
After about 20 minutes, you can check to see if rice is cooked. If not, replace the lid and cook it a little
longer. You can add a little more water to help steam the rice little more as well.