Southwest Hopping John Recipe
Summary
Ingredients
| Vegetable cooking spray | ||
| Onion | 1 1/2 Cup (16 tbs), chopped | |
| Green pepper | 1 1/2 Cup (16 tbs), chopped | |
| Ground cumin | 1 Teaspoon | |
| Garlic | 2 Clove (5gm), minced | |
| Peas package | 1 | |
| 2 cups canned low-sodium chicken broth, undiluted | ||
| 1 cup light beer | ||
| 3/4 cup long-grain brown rice, uncooked | ||
| 1/4 pound reduced-fat, low-salt ham, diced | ||
| Jalapeno pepper | 2 Teaspoon, minced | |
| Salt | 1/4 Teaspoon | |
| 2 cups diced, seeded tomato | ||
| Toasted Cornbread Triangles | ||
Directions
Coat a Dutch oven with cooking spray; place over medium-high heat until hot.
Add onion, green pepper, cumin, and garlic; saute until vegetables are tender.
Add black-eyed peas and next 6 ingredients, stirring well.
Bring to a boil; cover, reduce heat, and simmer 45 to 50 minutes or until peas and rice are tender.
Stir in tomato.
Spoon mixture evenly into individual serving bowls; top each serving with 4 Toasted Cornbread Triangles.
Add onion, green pepper, cumin, and garlic; saute until vegetables are tender.
Add black-eyed peas and next 6 ingredients, stirring well.
Bring to a boil; cover, reduce heat, and simmer 45 to 50 minutes or until peas and rice are tender.
Stir in tomato.
Spoon mixture evenly into individual serving bowls; top each serving with 4 Toasted Cornbread Triangles.
Chef
