TLC Cooking "Southwest Hopping John"

Southwest Hopping John

Southwest Hopping John

YIELD Makes 6 servings
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INGREDIENTS

1‑1/2	cups dried black-eyed peas
2	tablespoons olive oil
1	medium onion, chopped
4	cloves garlic, minced
2	medium red or green bell peppers, chopped
1	jalapeño pepper,* minced
1	teaspoon ground cumin
2‑1/2	cups canned chicken broth
1	cup uncooked brown basmati rice
1/4	pound smoked ham, diced
4	medium tomatoes, seeded and chopped
1/2	cup minced fresh cilantro

*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.

PREPARATION:

Rinse peas thoroughly in colander under cold running water. Place in large bowl; cover with 4 inches of water. Let stand at least 8 hours, then rinse and drain.
Transfer peas to medium saucepan; cover with water. Bring to a boil over high heat. Reduce heat to low; simmer, covered, 1 hour or until tender. Drain in colander; set aside.
Heat oil in Dutch oven over medium-high heat. Add onion and garlic; cook and stir 2 minutes. Add bell and jalapeño peppers; cook and stir 2 minutes. Stir in cumin; cook and stir 1 minute.
Stir in chicken broth, rice and ham. Bring to a boil over high heat. Reduce heat to low; simmer, covered, 35 minutes.
Add peas; simmer 10 minutes or until liquid is absorbed. Stir tomatoes and cilantro into rice mixture just before serving. Garnish as desired.

This recipe appears in: Southwestern

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