Hoppin' John
Ready In: 55 mins
Serves: 4
Ingredients
- 3⁄4 cup dried black-eyed peas
- 2 cups boiling water
- 1⁄2 small onion, minced
- 1⁄4 cup chopped celery, mostly leaves
- 2 3⁄4 cups fat-free chicken broth
- 1⁄2 cup converted long grain rice (white)
- 1⁄2 teaspoon salt
- 1 teaspoon cumin
- hot pepper sauce
- 1 tablespoon minced fresh parsley
- 1 tablespoon Take Control Light spread
Directions
- Cover peas with boiling water and let rest for one hour. Pour water off and rinse and drain.
- Combine onion, celery with 1/2 cup of the stock in a 2 1/2 quart sauce pan. Cover and cook over medium high heat until tender, about 3 or 4 minutes.
- Add the peas and remaining stock, cover and bring to a boil over medium high heat. Reduce heat to simmer and cook peas until tender, about 15 or 20 minutes.
- Stir in the rice, salt, cumin and hot pepper sauce. Cover and simmer until rice is tender, about 20 minutes.
- Toss with spread, parsley and serve!
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