Hoppin' John Skillet recipe

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Ingredients

2 slices lower sodium bacon
1 small onion, chopped
1 cup quick cooking brown rice
1 ¾ cups reduced sodium chicken broth
½ teaspoon hot pepper sauce
1 ¾ cups frozen black-eyed peas, thawed
1 large tomato, seeded, chopped
1 ¼ cups Sargento® Shredded Reduced Sodium Mild Cheddar Cheese, divided
¼ cup chopped parsley

Nutrition Info

354.3 calories
carbohydrate: 36.1 g
cholesterol: 44.3 mg
fat: 15.7 g
fiber: 5.4 g
protein: 19.9 g
saturatedFat: 7.9 g
servingSize: -
sodium: 647.5 mg
sugar: 2.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cut bacon crosswise into thin strips. Cook bacon and onion in large deep skillet over medium heat 5 minutes or until onion is tender.

  2. Add rice, mix well. Add broth and hot pepper sauce, bring to a boil over high heat. Stir in black-eyed peas. Cover, reduce heat and simmer 10 minutes or until most of liquid is absorbed. Stir in tomato, heat through.

  3. Remove from heat, stir in 1 cup cheese. Transfer to 4 serving plates, top with remaining cheese and parsley.

Recipe Yield

4 servings

Recipe Note

Mix black-eyed peas, rice, bacon and hot sauce with Sargento Shredded Reduced Sodium Mild Cheddar for a delicious treat.

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