Hoppin' Juan

Hoppin' Juan

Made  times
Ashley B. 0

"My grandma always made Hoppin' John on New Year's Day when I was growing up in Virginia. I now live in New Mexico and decided to put a hot, southwestern spin on the recipe this year, hence the name. It's simple and tasty, and has some heat. I only added two jalapeños, but you could add more if you like it hotter. If you don't like hot food, you might want to eliminate the jalapeños completely. I got the base recipe from Paula Deen's website, but I made several of my own changes and additions, and here's the final product. My husband and I both loved it."
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6 servings
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Original recipe yields 6 servings



  • Prep

  • Cook

  1. Melt the butter in a large pan over medium heat. Saute the onion, garlic, jalapeños, and red pepper for five minutes. Add the cooked rice, black-eyed peas, tomatoes, cooked bacon, and salt/black pepper to taste. Cook for another ten minutes and serve.