Skillet Hopping John Recipes

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MEATLESS HOPPING JOHN



Meatless Hopping John image

"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."

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 10 servings.

Number Of Ingredients 14

3/4 cup uncooked long grain rice
1 cup frozen corn
3 medium carrots, thinly sliced
1/2 cup each chopped green, sweet red and yellow pepper
1/4 cup chopped onion
1 tablespoon canola oil
4 garlic cloves, minced
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, drained
2 tablespoons minced fresh parsley
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes

Steps:

  • 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. , 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 : Calories 149 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 313mg sodium, Carbohydrate 29g carbohydrate (0 sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges

SOUTHERN HOPPIN' JOHN



Southern Hoppin' John image

This is a quick and easy side dish that will become a favorite of your family.-Anne Creech, Kinston, North Carolina

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 6 servings.

Number Of Ingredients 13

1/2 pound sliced bacon, cut into 1-inch pieces
1 small green or sweet red pepper, chopped
2 celery ribs, chopped
6 green onions, sliced
1 cup uncooked long-grain rice
2 cups water
1/4 teaspoon salt
1/2 to 1 teaspoon cayenne pepper
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1 bay leaf
1 can (15 ounces) black-eyed peas, rinsed and drained

Steps:

  • In a large skillet, cook bacon over medium heat until crisp. Drain on paper towels; discard all but 2 tablespoons drippings. Saute pepper, celery and onions in drippings until almost tender. Add rice, water and seasonings. Cover and simmer 10 minutes. Add peas and bacon; simmer 10 minutes longer. Discard bay leaf.

Nutrition Facts : Calories 343 calories, Fat 15g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 448mg sodium, Carbohydrate 39g carbohydrate (2g sugars, Fiber 3g fiber), Protein 11g protein.

HOPPIN' JOHN SKILLET



Hoppin' John Skillet image

Mix black-eyed peas, rice, bacon and hot sauce with Sargento Shredded Reduced Sodium Mild Cheddar for a delicious treat.

Provided by Sargento

Categories     Trusted Brands: Recipes and Tips     Sargento

Time 30m

Yield 4

Number Of Ingredients 9

2 slices lower sodium bacon
1 small onion, chopped
1 cup quick cooking brown rice
1 ¾ cups reduced sodium chicken broth
½ teaspoon hot pepper sauce
1 ¾ cups frozen black-eyed peas, thawed
1 large tomato, seeded, chopped
1 ¼ cups Sargento® Shredded Reduced Sodium Mild Cheddar Cheese, divided
¼ cup chopped parsley

Steps:

  • Cut bacon crosswise into thin strips. Cook bacon and onion in large deep skillet over medium heat 5 minutes or until onion is tender.
  • Add rice; mix well. Add broth and hot pepper sauce; bring to a boil over high heat. Stir in black-eyed peas. Cover; reduce heat and simmer 10 minutes or until most of liquid is absorbed. Stir in tomato; heat through.
  • Remove from heat; stir in 1 cup cheese. Transfer to 4 serving plates; top with remaining cheese and parsley.

Nutrition Facts : Calories 354.3 calories, Carbohydrate 36.1 g, Cholesterol 44.3 mg, Fat 15.7 g, Fiber 5.4 g, Protein 19.9 g, SaturatedFat 7.9 g, Sodium 647.5 mg, Sugar 2.3 g

SKILLET HOPPING JOHN



Skillet Hopping John image

Make and share this Skillet Hopping John recipe from Food.com.

Provided by ratherbeswimmin

Categories     Rice

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

1 large onion, chopped
2 garlic cloves, minced
2 tablespoons butter or 2 tablespoons margarine, melted
2 (16 ounce) cans black-eyed peas, drained and rinsed
2 cups chicken bouillon or 2 cups chicken broth
1 cup uncooked rice
1 teaspoon salt
crushed red pepper flakes

Steps:

  • Saute onion and garlic in butter until onion is tender.
  • Stir in black-eyed peas, chicken bouillon, rice, salt, and 1/2 teaspoon crushed red pepper.
  • Bring mixture to a boil; cover and simmer 20 minutes or until liquid is absorbed and rice is tender.
  • Serve with additional crushed red pepper.

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