Meatless Hopping John
Serves:
10
Prep Time:
Cook Time:
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This version has more seasonings and veggies than the classic Southern dish and is so easy to put together. My family loves it. Leftovers make great lunches.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 3/4 cup | uncooked long grain rice |
| 1 cup | frozen corn |
| 3 | medium carrots, thinly sliced |
| 1/2 cup | each chopped green, sweet red and yellow pepper |
| 1/4 cup | chopped onion |
| 1 tablespoon | olive oil |
| 4 | garlic cloves, minced |
| 1 (15 1/2-ounce) can | black-eyed peas, rinsed and drained |
| 1 (14 1/2-ounce) can | diced tomato, drained |
| 2 tablespoons | minced fresh parsley |
| 1 teaspoon | dried thyme |
| 1/2 teaspoon | salt |
| 1/4 teaspoon | pepper |
| 1/4 teaspoon | crushed red pepper flakes |
Directions:
Cook rice according to package directions. Meanwhile, in a large nonstick skillet, saute the corn, carrots, peppers and onion in oil for 6-8 minutes or until crisp-tender. Add garlic; cook 1 minute longer. Stir in the rice, peas and tomatoes; bring to a boil. Reduce heat; cover and simmer for 5 minutes or until heated through, stirring occasionally. Add the seasonings; cook 2-3 minutes longer. Yield: 10 servings.
Source: tasteofhome.com
