Taste of Home
Meatless Hopping John
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 10 servings.
"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."
Ingredients
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3/4 cup uncooked long grain rice
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1 cup frozen corn
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3 medium carrots, thinly sliced
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1/2 cup each chopped green, sweet red and yellow pepper
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1/4 cup chopped onion
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1 tablespoon canola oil
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4 garlic cloves, minced
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1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
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1 can (14-1/2 ounces) diced tomatoes, drained
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2 tablespoons minced fresh parsley
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1 teaspoon dried thyme
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1/4 teaspoon crushed red pepper flakes
Directions
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1.
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.
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2.
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.
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