Hoppin' John Skillet Recipe - Allrecipes.com
Hoppin' John Skillet Recipe
  • READY IN 30 mins

Hoppin' John Skillet

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    10 mins
  • COOK

    20 mins
  • READY IN

    30 mins

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.
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Footnotes

  • Helpful Tips: Bacon and hot pepper sauce brands vary in sodium content. Our nutrition information is based on Oscar Mayer and Tabasco.
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Reviews More Reviews

Jun 01, 2010

I was looking around for something to use my black-eyed peas in and came across this. It came out really nicely, and quite tasty indeed! I did end up replacing a few things based on what I had on hand. Lacking bacon, I browned up a couple of spicy beef sausages (diced) and a bit of ground beef to make it a little more dynamic. I also added in some diced green pepper and went with white instead of brown on the rice (a preference thing). I used dry peas that I soaked and cooked beforehand and skipped on the tomato, and only used the cheese as a topping (which ended up getting mixed in anyway). It struck me as a sort of a down-home Southern style jambalaya. It's definitely going on the menu again!

 
Jan 04, 2011

excellent!

 

6 Ratings

Aug 12, 2013

I made this tonight for the first time, as written, though substituting tomatoes with jalapenos because we did not have hot sauce. Overall, it is a good, filling dish, even the kids liked it. The one thing that my husband and I agreed on is that the black eyed peas would be better replaced with chili beans or something with a bit more personality.

 
Mar 04, 2013

This was very tasty! I liked the texture the black-eyed peas brought.

 
Mar 06, 2014

Added shredded chicken to this, and made the rice into Spanish rice. It was still super good!

 

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Nutrition

  • Calories
  • 354 kcal
  • 18%
  • Carbohydrates
  • 36.1 g
  • 12%
  • Cholesterol
  • 44 mg
  • 15%
  • Fat
  • 15.7 g
  • 24%
  • Fiber
  • 5.4 g
  • 22%
  • Protein
  • 19.9 g
  • 40%
  • Sodium
  • 647 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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