Hoppin' John Supper
The traditional good luck New Year's Day feast in the South, Hoppin' John is brimming with flavor and perfect for holiday festivities.
Makes 6 servings
|1||cup uncooked converted white rice|
|1||can (14-1/2 ounces) fat-free reduced-sodium chicken broth|
|1||package (16 ounces) frozen black-eyed peas, thawed|
|1||tablespoon vegetable oil|
|1||cup chopped onions|
|1||cup diced carrots (1/4-inch pieces)|
|3/4||cup thinly sliced celery with tops|
|3||cloves garlic, minced|
|12||ounces reduced-sodium lean fully cooked ham, cut into 3/4-inch pieces|
|3/4||teaspoon hot pepper sauce|
- Combine rice, chicken broth and water in large saucepan; bring to a boil over high heat. Reduce heat; cover and simmer 10 minutes. Stir in black-eyed peas; cover and simmer 10 minutes or until rice and peas are tender and liquid is absorbed.
- Meanwhile, heat oil in large skillet over medium heat. Add onions, carrots, celery and garlic; cook and stir 15 minutes or until vegetables are tender. Add ham; heat through. Add hot rice mixture, pepper sauce and salt; mix well. Cover; cook over low heat 10 minutes. Sprinkle with parsley and serve with additional pepper sauce, if desired.
|Serving Size:||1/6 of total recipe (without garnish and additional pepper sauce)|
|Saturated Fat||1 g|
|Total Fat||5 g|
|Calories from Fat||13 %|
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