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Meatless Hopping John

"I traditionally make this black-eyed pea dish for New Year's celebrations," notes Ann Buckendahl of Benton, Kansas. "This version has more seasonings and veggies than the classic Southern dish."
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    10 servings

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 canola oil
  • 4 garlic cloves, minced
  • 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes, 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.
Nutrition Facts
3/4 cup: 149 calories, 2g fat (0 saturated fat), 0 cholesterol, 313mg sodium, 29g carbohydrate (0 sugars, 4g fiber), 5g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable.
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