Southwest Hopping John the Editors of Publications International, Ltd.
Southwest Hopping John
Makes 6 servings
|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.
- 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.
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