"I traditionally make this black-eyed pea dish for New Year's celebrations," notes Ann Buckendahl of Benton, Kansas. "This version has more seasonings and veggies than the classic Southern dish."
Meatless Hopping John
Meatless Hopping John
Prep Time
10 min
Cook Time
20 min
Yield
10 servings
Ingredients
- 3/4 cup uncooked long grain rice
- 1 cup frozen corn
- 3 medium carrots, thinly sliced
- 1/2 cup each chopped green, sweet red and yellow pepper
- 1/4 cup chopped onion
- 1 tablespoon canola oil
- 4 garlic cloves, minced
- 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
- 1 can (14-1/2 ounces) diced tomatoes, drained
- 2 tablespoons minced fresh parsley
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon crushed red pepper flakes
Directions
- Cook rice according to package directions. Meanwhile, in a large nonstick skillet, saute the corn, carrots, peppers and onion in oil for 6-8 minutes or until crisp-tender. Add garlic; cook 1 minute longer.
- Stir in the rice, peas and tomatoes; bring to a boil. Reduce heat; cover and simmer for 5 minutes or until heated through, stirring occasionally. Add the seasonings; cook 2-3 minutes longer.
Nutrition Facts
3/4 cup: 149 calories, 2g fat (0 saturated fat), 0 cholesterol, 313mg sodium, 29g carbohydrate (0 sugars, 4g fiber), 5g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable.
Loading Popular in the Community
Loading Reviews
