How to Master Southern Soul Rice Bowl Technique

Rice Perfection Technique

Proper rinsing and water ratio for perfectly fluffy, separate grains. This method ensures an ideal base texture that complements the saucy toppings.

Flavor Building Method

Strategic layering of aromatics and spices before adding main ingredients. This approach develops complex flavor profiles that permeate all components.

Greens Cooking Strategy

Controlled simmering technique preserving nutrition and texture. This technique produces tender greens with vibrant color and maintained integrity.

Liquid Reduction Approach

Careful balancing of cooking liquid and reduction time. This method creates a flavorful sauce that clings to ingredients without becoming too dry or soupy.

Baking Tips

For deeper flavor, use homemade broth or add a smoked turkey wing to the collard greens while cooking

Pre-soak dried black-eyed peas overnight for better texture and nutrition compared to canned

Make sure to remove the tough stems from collard greens before chopping the leaves

For authentic Southern flavor, consider adding a teaspoon of bacon fat when cooking the vegetables

Brown rice can be substituted for white rice for added fiber and nutrition (adjust cooking time accordingly)

The entire dish can be made ahead and reheated, as flavors continue to develop overnight

For extra richness, stir a tablespoon of butter into the finished collard greens mixture

A splash of hot sauce in the cooking liquid adds depth without making the dish too spicy

Adding a ham hock to the simmering collard greens creates an authentic flavor base

For a complete protein in the vegetarian version, pair tempeh with the black-eyed peas

Leftovers can be refrigerated for up to 3 days and actually improve in flavor

Cornbread makes an excellent side to serve alongside these rice bowls

Southern Soul Rice Bowl

Name: Southern Soul Rice Bowl
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Southern American
Ingredients: 2 cups long-grain white rice; 4 cups chicken or vegetable broth, divided; 1 tablespoon olive oil; 1 small onion, diced; 3 cloves garlic, minced; 1 bell pepper (any color), diced; 1 can (15 oz) black-eyed peas, drained and rinsed; 1 bunch collard greens, stems removed and leaves chopped; 8 oz smoked turkey, ham hock, or tempeh (for vegetarian option), diced or shredded; 2 teaspoons smoked paprika; 1 teaspoon dried thyme; 1/2 teaspoon cayenne pepper (adjust to taste); 2 tablespoons apple cider vinegar; 1 tablespoon butter or olive oil; Salt and freshly ground black pepper to taste; Hot sauce for serving (such as Crystal or Tabasco); 2 green onions, thinly sliced (for garnish); 2 tablespoons fresh parsley, chopped (for garnish); 1 lemon, cut into wedges (for serving)

Southern Soul Rice Bowl features a hearty blend of perfectly seasoned black-eyed peas, tender collard greens, and smoky protein atop fluffy rice, creating a comforting one-bowl meal with authentic Southern flavor notes. This medium-difficulty creation delivers a nourishing and satisfying experience through carefully layered seasonings and properly balanced cooking techniques, finished with a splash of tangy hot sauce and fresh herbs that add both vibrant color and depth to this soul-food inspired dish.

Prep Time

20 Minutes

Cook Time

35 Minutes

Total Time

55 Minutes

Chef

JUE

Ingredients

Custard Cream

2 cups long-grain white rice

4 cups chicken or vegetable broth, divided

1 tablespoon olive oil

1 small onion, diced

3 cloves garlic, minced

1 bell pepper (any color), diced

1 can (15 oz) black-eyed peas, drained and rinsed

1 bunch collard greens, stems removed and leaves chopped

8 oz smoked turkey, ham hock, or tempeh (for vegetarian option), diced or shredded

2 teaspoons smoked paprika

1 teaspoon dried thyme

1/2 teaspoon cayenne pepper (adjust to taste)

2 tablespoons apple cider vinegar

1 tablespoon butter or olive oil

Salt and freshly ground black pepper to taste

Hot sauce for serving (such as Crystal or Tabasco)

2 green onions, thinly sliced (for garnish)

2 tablespoons fresh parsley, chopped (for garnish)

1 lemon, cut into wedges (for serving)

Instructions

Rinse the rice under cold water until water runs clear. Drain well.

In a medium saucepan, combine rice with 2 cups of broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 18 minutes until tender. Remove from heat and let stand, covered, for 5 minutes.

While the rice cooks, heat olive oil in a large skillet over medium heat.

Add diced onion and cook until translucent, about 3-4 minutes.

Add minced garlic and bell pepper, cooking for another 2 minutes until fragrant.

Stir in the smoked paprika, dried thyme, and cayenne pepper. Cook for 30 seconds until fragrant.

Add the chopped collard greens to the skillet and cook until they begin to wilt, about 3 minutes.

Pour in 1 cup of the remaining broth, cover, and simmer for about 10 minutes until the greens are tender but still bright.

Add the black-eyed peas and your protein of choice (smoked turkey, ham hock, or tempeh). Stir to combine and cook for another 5 minutes.

Stir in the apple cider vinegar and the remaining broth. Simmer uncovered for about 5 minutes until the liquid reduces slightly.

Taste and adjust seasoning with salt and black pepper.

Fluff the cooked rice with a fork and stir in the butter or additional olive oil.

To serve, divide the rice among four bowls, top with the black-eyed pea and collard green mixture.

Garnish with sliced green onions and chopped parsley.

Serve with hot sauce and lemon wedges on the side.

Southern Soul Rice Bowl

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Master Southern Soul Rice Bowl Technique

Southern Soul Rice Bowl

Ingredients

Instructions