Ingredients for 6 servings:
1. 3 tablespoons vegetable oil
2. 1 cup onion, diced
3. 2 garlic cloves, minced
4. 3/4 cup celery, diced
5. 1/2 cup carrot, diced
6. 1 teaspoon thyme, dried
7. 2 teaspoons paprika
8. 1/2 teaspoon salt
9. 1 bay leaf
10. 2 green peppers, seeded and diced
11. 2 red peppers, seeded and diced
12. 1 cup black-eyed peas, cooked
13. 1 (28 ounce) can plum tomatoes, chopped with juice
14. 3 1/2 cups vegetable broth
15. 2 zucchini, diced
16. 1 1/4 cups long grain white rice
17. 1/4 cup parsley, chopped
18. 1 pinch cayenne pepper

Directions:
1. Heat the oil in a large heavy pot over low heat. Add the onions and cook, stirring until wilted, 10 minutes. Add the garlic, celery, and carrots. Cook, stirring 1 minute longer.
2. Mix in the thyme, paprika, salt, cayenne, and bay leaf.
3. Add both of the bell pepper, the black eye peas, tomatoes with their juices, and broth.
4. Bring to a boil. Reduce the heat to medium-low and cook, partially covered, for 10 minutes for the flavors to blend.
5. Adjust the seasonings. Remove and discard the bay leaf.
6. Add the zucchini and bring the sauce to a boil. Stir in the rice, cover, reduce heat to low, and cover until the rice is tender, 20 minutes.
7. Adjust the seasonings, stir in the parsley, and serve immediately.