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Hoppin' John (Sausage, Black-Eyed Peas, and Rice)

From the library

Hoppin' John (Sausage, Black-Eyed Peas, and Rice)

Spicy and satisfying, this recipe can be easily doubled for leftovers the next day! Yum!

Makes 4 portions12 steps

234

kcal · per 1 cup, 1/4 of recipe (225)

12g

Protein

36g

Carbs

5g

Fat

Ingredients

  • 1/2 cup brown rice, instant uncooked (or white rice)
  • 1 teaspoon canola oil (or corn oil)
  • 3 ounces low-fat smoked turkey sausage ring, quartered lengthwise and cut into 1/4-inch pieces (lowest fat and sodium available)
  • 1/2 red bell pepper (medium, chopped)
  • 1 jalapeño pepper, medium (seeded and finely chopped)
  • 1 can black eyed peas (low-sodium, rinsed and drained, 15 ounces)
  • 1/2 cup water
  • 1 teaspoon salt

Measured for the finished dish, as published — so there are no per-ingredient numbers to show.

Method

  1. Wash hands with soap and water.
  2. Prepare the rice using the package directions, omitting the salt and butter/margarine.
  3. Meanwhile, in a medium non-stick skillet, heat the oil over medium-high heat, swirling to coat the bottom.
  4. Cook the sausage for 3 minutes or until richly browned, stirring frequently.
  5. Stir in the bell pepper and jalapeño pepper.
  6. Cook for 1 minute.
  7. Stir in the peas, water, and salt.
  8. Cook for 2 minutes, or until the mixture is thickened slightly but some liquid remains.
  9. Remove from the heat.
  10. Let stand, covered, for 5 minutes so the flavors bend.
  11. Stir in the rice.
  12. Transfer to a serving bowl.

USDA MyPlate Kitchen — Power to End Stroke: 46 Healthy Soul Food Recipes Cookbook — American Heart Association (public domain), via myplate.food · public domain

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