Approximate values estimated by AI
Quick Hoppin' John
70% authentic · Southern American
A simplified and faster version of Hoppin' John, using canned black-eyed peas and pre-cooked ham or bacon for a weeknight-friendly meal.
Ingredients
- Black-eyed peas, canned, drained and rinsed15 oz can
- Long-grain white rice, uncooked1 cup
- Bacon, chopped4 slices
- Yellow onion, chopped1/2 medium
- Red bell pepper, chopped1/2 medium
- Garlic powder1/2 tsp
- Chicken broth2 cups
- Saltto taste
- Black pepperto taste
- Chives, chopped (for garnish)2 tbsp
Steps
- 1
Cook the rice according to package directions using chicken broth instead of water. Keep warm.
- 2
While the rice cooks, cook the chopped bacon in a large skillet over medium heat until crispy. Remove bacon with a slotted spoon and set aside on paper towels, reserving about 1 tablespoon of bacon grease in the skillet.
- 3
Add the chopped onion and red bell pepper to the skillet with the bacon grease. Cook until softened, about 5 minutes.
- 4
Stir in the drained and rinsed black-eyed peas and garlic powder. Cook for 2-3 minutes until heated through.
- 5
Add the cooked rice to the skillet with the peas and vegetables. Stir in the reserved crispy bacon.
- 6
Season with salt and black pepper to taste. Stir gently to combine.
- 7
Serve hot, garnished with chopped chives.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
