Hoppin' Juan
A spin on the classic rice dish from the Southern U.S.
Equipment
- 1 rice cooker
- 1 pot for 2 cups of beans
- 1 knife and cutting board
Ingredients
- 2 cups dried black-eyed peas
- 4 cups cooked brown rice
- 1 cup James' Salsa
- 2 or 3 green onions, chopped
- ½ cup pepper: green bell pepper, or chile pepper of your choice, chopped.
- 2 cups grated cheddar cheese
Instructions
- Cook the black-eyed peas: put dried beans in a pot on the stove, and cover with 2 inches of water. Bring to a boil and turn to simmer for 30 to 45 minutes. Too high heat or over cooking them will make them fall apart. Test after 30 minutes, and see if you need to cook any longer.
- While the beans are cooking, make a pot of brown rice (or use a rice cooker).
- Gather the rest of the ingredients: Chop the onions, and the pepper, grate the cheddar cheese, get out the salsa.
- When everything is cooked place 1 cup of rice on each plate, with ⅔ cup of black-eyed peas on top. Next cover with ½ cup of cheddar cheese, ⅓ cup salsa, 2 TBLS of onions and 2 TBLS of green peppers. You can finish it in the microwave, if it's not hot enough to melt the cheese.
Notes
At Myra's you had a choice of black eyed peas, or Spicy Black Beans on your Hoppin' Juan. And of course, you should make James' Salsa to go on top!