Skillet Hoppin' John

By courtneyepowell

Ingredients

• 2 tablespoons olive oil
• 4 ounces slab bacon or smoked ham, cubed
• 2 onions, chopped
• 2 red bell peppers, chopped
• 1 tablespoon minced garlic (about 2 cloves)
• 1 tablespoon chopped fresh rosemary or thyme, or 1 teaspoon dried
• Salt and black pepper
• 2 cups cooked brown rice, preferably chilled
• 2 cups cooked or canned black-eyed peas, drained, liquid reserved
• Chopped fresh parsley, for garnish

Details

Servings 4
Adapted from runnersworld.com

Preparation

Step 1

Put the oil in a large skillet over medium-high heat. A minute later, add the bacon and cook, stirring occasionally, until the pieces are crisp and browned, 5 to 10 minutes. Pour off all but 2 tablespoons of the fat and lower the heat to medium. (If you're using smoked ham, which is very lean, you won't need to pour off any fat.) Add the onions, peppers, and garlic to the skillet and cook, stirring occasionally, until soft and browned, 5 to 10 minutes. Add the rosemary and a sprinkling of salt and pepper. Begin to add the rice, a bit at a time, breaking up any clumps and stirring it into the oil. When all the rice has been added and is glossy, add the peas with 1/2 cup of their liquid. Cook and stir until heated through, 1 to 2 minutes. Taste and adjust the seasoning. Serve, garnished with parsley. Serves 4.