A takeoff on "hoppin’ John" that's healthy, colorful and tasty.
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4 slices turkey bacon or bacon, cut into 1/2-inch pieces
2 cups instant rice
1 (10-ounce) package frozen chopped spinach, thawed, drained
1 (14.5-ounce) can chicken or vegetable broth
1 (15.5-ounce) can black-eyed peas, rinsed, drained
2 ounces (1/2 cup) shredded Cheddar cheese
Cook bacon in 12-inch nonstick skillet over medium heat, stirring occasionally, 3-5 minutes or until crisp. Drain.
Add rice, spinach and broth to same skillet. Cover; continue cooking 4-6 minutes or until rice is tender and liquid is absorbed. Stir in black-eyed peas. Continue cooking, stirring occasionally, until heated through. Sprinkle with cheese.
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The variation I submitted is from a Land o Lakes cookbook published in 1992.
2 cups black-eyed peas
1 cup cooked long grain rice
1/4 cup butter or margerine
10 oz pkg frozen, chopped spinach - thawed and drained
4 slices cooked bacon, cut into 1' pieces
2 Tbsp grated Parmesan cheese
1/2 tsp salt
1/4 tsp hot pepper sauce
Stir in spinach and bacon - cook over med heat 4-6 minutes.
Stir in remaining ingredients, stirring occasionaly until heated through.