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.
Preparation Details
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 6
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 (15 ounce) can black-eyed peas, drained and rinsed
- 1 (10 ounce) can diced tomatoes with habaneros (such as Rotel Hot), drained
- 4 slices cooked bacon, chopped
- salt and ground black pepper to taste
Steps
- 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.
- 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.
