Carolina Hoppin' John (Rice and Peas)

Name: Carolina Hoppin' John (Rice and Peas)
Yield: so many!
Ingredients: 2 Tblsp olive oil; 2 c Carolina long-grain rice (we used Uncle Ben's); 1 small onion, finely diced; 1 garlic clove, minced; 1/2 c finely diced red bell pepper; 1 large jalapeno, finely diced; 1 c. frozen black-eyed peas, thawed; 1/4 c finely diced celery; 2 bay leaves; 2 tsp Creole seasoning; 2 Tblsp minced fresh parsley; 2 Tblsp butter; 4 c unsalted chicken or vegetable stock; salt and pepper; 3/4 c sliced green onions

Added by

Rachel over 4 years ago

Made over 4 years ago

Meals, Music, and Muses: Recipes from My African American Kitchen by Alexander Smalls

Ingredients

2 Tblsp olive oil
2 c Carolina long-grain rice (we used Uncle Ben's)
1 small onion, finely diced
1 garlic clove, minced
1/2 c finely diced red bell pepper
1 large jalapeno, finely diced
1 c. frozen black-eyed peas, thawed
1/4 c finely diced celery
2 bay leaves
2 tsp Creole seasoning
2 Tblsp minced fresh parsley
2 Tblsp butter
4 c unsalted chicken or vegetable stock
salt and pepper
3/4 c sliced green onions

Instructions

In a large sauce pan, heat the oil over medium heat. Add the rice, onion, and garlic. Cook, stirring often, until the rice is toasted, and the onion is translucent, about 5 minutes. Add the bell pepper, jalapeno, black-eyed peas, celery, bay leaves, Creole seasoning, parsley, butter, and stock. Season with salt and pepper. Stir well, cover, and bring to a boil over medium-high heat. Reduce the heat to low and cook, covered, until the rice is tender, about 20 minutes. Discard the bay leaves. Fold in the green onions and serve.

Servings: so many!