My grandma always made Hoppin' John on New Year's Day when I was growing up in Virginia. I now live in New Mexico and decided to put a spicy Southwestern spin on her recipe. It's simple and tasty, and has some heat.
Ingredients
- butter: 2 Tbsp
- yellow onion: 1 piece (chopped)
- red bell pepper: 1 piece (chopped)
- Jalapeno peppers: 2 piece (chopped)
- garlic: 2 clove (minced)
- white rice: 2 cups (cooked)
- black-eyed peas: 1 can (15 ounce can, drained and rinsed)
- tomatoes with habaneros (such as Rotel Hot): 1 can (10 ounce can, drained, diced)
- slices cooked bacon: 4 piece (chopped)
- salt and ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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Melt butter in a large pan over medium heat; cook and stir onion, red bell pepper, jalapeño peppers, and garlic in hot butter until onion is translucent, about 5 minutes.
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Stir cooked rice, black-eyed peas, diced tomatoes with habanero peppers, bacon, salt, and black pepper into vegetables. Cook for 10 minutes to blend flavors, stirring frequently.
