My grandma always made Hoppin' John on New Year's Day when I was growing up in Virginia. I now live in New Mexico and decided to put a spicy Southwestern spin on her recipe. It's simple and tasty, and has some heat.
Ingredients
- 2 tablespoons butter
- 1 yellow onion , chopped
- 1 red bell pepper , chopped
- 2 small jalapeño peppers , chopped
- 2 cloves garlic , minced
- 2 cups cooked white rice
- 1 can black-eyed peas , 15 ounce
- 1 can diced tomatoes with habaneros , 10 ounce
- 4 slices cooked bacon , chopped
- salt and ground black pepper to taste
Instructions
-
1
Melt butter in a large pan over medium heat; cook and stir onion, red bell pepper, jalapeño peppers, and garlic in hot butter until onion is translucent, about 5 minutes.
-
2
Stir cooked rice, black-eyed peas, diced tomatoes with habanero peppers, bacon, salt, and black pepper into vegetables. Cook for 10 minutes to blend flavors, stirring frequently.
Nutrition Facts
Per serving
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