1 cup uncooked brown rice
1 medium onion, chopped
olive oil, as needed
1 bay leaf
1 tablespoon Creole seasoning
1 teaspoon white pepper
1 teaspoon oregano
1 teaspoon paprika
1 teaspoon thyme
salt, to taste
4 cloves garlic, chopped
4 stalks celery, chopped
1 (15 ounce) can black eyed peas, undrained
1 cup corn kernels
1/2 cup parsley, chopped
1 (14 ounce) can diced tomatoes
5 cups Southern greens, spines removed and chopped (I use Trader Joe's Southern greens blend)
1 cup broth, optional
1. Cook brown rice with 2 1/2 cups water in rice cooker, or as otherwise instructed on package. While rice is cooking, saute onion in some olive oil until it sweats.
2. Add in dry seasonings, garlic, celery and a splash water. Stir and let simmer for about 5 minutes, or until celery starts to soften a bit. Stir in remaining ingredients, except greens and broth. Bring to a simmer then reduce to low and let cook 15 minutes, or until rice is done.
3. When rice is done, add it and the greens to the pot. If you like a wetter dish, add broth now. Stir well and cook until greens have wilted, about 3 minutes.
Get it while it's hot!
Read more: http://www.comfytummy.com/2010/08/24/trader-joes-southern-greens-blend/#... 
Source of recipe: I wrote this.