Hoppin' John

Serving size:
 4

Ingredients

    • 1 c
    • cooked black-eyed peas, drained if canned
    • 1
    • small onion, diced
    • 1
    • carrot, diced
    • 1
    • red bell pepper, diced
    • 1
    • jalapeno pepper, seeded and minced
    • 1 c
    • raw rice
    • 2 c
    • vegetable broth
    • 1
    • bay leaf
    • 1⁄2 t
    • thyme
    • 1 T
    • olive oil
    •  
    • salt and pepper to taste
Prep
10 minutes
Ready in
10 minutes

Description

A Southern favorite that is a New Year's tradition.

Instructions

Heat oil in skillet and add jalapeno, onion, red pepper, and carrot. Sauté until onions are translucent. Add veggie broth and black-eyed peas and bring to a simmer. Add rice and stir until well coated. Add bay leaf and thyme. Transfer to a casserole dish and cover tightly. Bake, covered, at 350º, 30 minutes or until rice and peas are tender. Add salt and pepper to taste.

Notes

Great with corn bread or any Cajun dish.

Course: