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Blackened Catfish with Easy Tartar Sauce and Rice
Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.
Southwest Hopping John
Yield: Makes 6 servings
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
Preparation:
1.
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.
2.
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.
3.
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.
4.
Stir in chicken broth, rice and ham. Bring to a boil over high heat. Reduce heat to low; simmer, covered, 35 minutes.
5.
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
