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Hopping John Recipe

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This is a quick and easy side dish that will become a favorite of your family.—Anne Creech, Kinston, North Carolina
TOTAL TIME: Prep: 10 min. Cook: 30 min.
MAKES:4-6 servings
TOTAL TIME: Prep: 10 min. Cook: 30 min.
MAKES: 4-6 servings

Ingredients

  • 1/2 pound sliced bacon, cut into 1-inch pieces
  • 1/2 cup chopped green or sweet red pepper
  • 2 celery ribs, chopped
  • 6 green onions, sliced
  • 1 cup uncooked long-grain rice
  • 2 cups water
  • Salt and pepper to taste
  • 1 teaspoon ground red pepper
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 1 bay leaf
  • 1 can (15 ounces) black-eyed peas, drained

Nutritional Facts

1 serving (1 cup) equals 385 calories, 22 g fat (8 g saturated fat), 25 mg cholesterol, 433 mg sodium, 36 g carbohydrate, 3 g fiber, 9 g protein.

Directions

  1. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. Saute the pepper, celery and onions in drippings until almost tender. Add the rice, water and seasonings. Cover and simmer for 10 minutes. Add peas and bacon; cook for 10 minutes. Discard bay leaf. Yield: 4-6 servings.
Originally published as Hopping John in Country Woman January/February 1992, p35

Nutritional Facts

1 serving (1 cup) equals 385 calories, 22 g fat (8 g saturated fat), 25 mg cholesterol, 433 mg sodium, 36 g carbohydrate, 3 g fiber, 9 g protein.

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