Hoppin' Juan
A spicy version of the classic southern dish
Equipment
- 1 rice cooker, or your favorite rice pot
- 1 pot to cook the black-eyed peas
- 1 knife and cutting board
Ingredients
- 4 cups cooked brown rice (2 cups uncooked)
- 2 cups dried black-eyed peas (aprox. 4 cups cooked) or one small can of black-eyed peas
- 2 cups shredded cheddar cheese
- 2 or 3 green onions or onion of your choice I like green onions for this
- 1/2 cup pepper: green bell pepper, or chile pepper of your choice, chopped.
- 1 cup James' salsa (or more to taste)
Instructions
- Cook the brown rice according to directions
- Cook the black-eyed peas: 2 cups of dried beans in a small pot on the stove. Cover with 2 inches of water. Bring to a boil and turn to simmer for 25 to 30 minutes. Test the beans to see if they are tender. Too high heat or over cooking them will make them fall apart. Cook for another 10 or 15 minutes if needed. Drain and store in the freezer if not using right away.
- 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 2/3 cup of black-eyed peas on top. Next cover with 1/2 cup of cheddar cheese, 1/3 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!