Smoky Hoppin John

By á-29897

Serves 4 (serving size: about 1 3/4 cups rice mixture, 2 tablespoons tomato, and 1 teaspoon green onions)
Calories 287
Fat 7.9 g
Satfat 0.9 g
Monofat 4.1 g
Polyfat 0.7 g
Protein 12 g
Carbohydrate 45 g
Fiber 10 g
Cholesterol 0.0 mg
Iron 3 mg
Sodium 472 mg
Calcium 83 mg

Ingredients

• 5 teaspoons olive oil
• 1 1/2 cups finely chopped onion
• 1 1/2 cups chopped red bell pepper
• 1 cup thinly sliced celery
• 1 tablespoon minced garlic
• 1/2 cup uncooked instant brown rice (such as Uncle Ben's)
• 3/4 cup unsalted vegetable stock (such as Kitchen Basics)
• 1/2 cup water
• 3/4 teaspoon kosher salt
• 3/4 teaspoon smoked paprika
• 1/2 teaspoon chopped fresh thyme
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground red pepper
• 3 (15-ounce) cans unsalted black-eyed peas, rinsed and drained
• 1/3 cup chopped tomato
• 4 teaspoons chopped green onions

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

1. Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add onion, bell pepper, and celery; sauté 7 minutes. Add garlic; cook 30 seconds. Add rice, stirring to coat. Add stock, 1/2 cup water, salt, paprika, thyme, black pepper, and ground red pepper; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until rice is done. Add black-eyed peas; cook, uncovered, 2 minutes or until thoroughly heated, stirring occasionally. Sprinkle with tomato and green onions.