YIELD Makes 6 servings
The traditional good luck New Year's Day feast in the South, Hoppin' John is brimming with flavor and perfect for holiday festivities.
INGREDIENTS
1 cup uncooked converted white rice 1 can (14-1/2 ounces) fat-free reduced-sodium chicken broth 1/4 cup water 1 package (16 ounces) frozen black-eyed peas, thawed 1 tablespoon vegetable oil 1 cup chopped onions 1 cup diced carrots (1/4-inch pieces) 3/4 cup thinly sliced celery with tops 3 cloves garlic, minced 12 ounces reduced-sodium lean fully cooked ham, cut into 3/4-inch pieces 3/4 teaspoon hot pepper sauce 1/2 teaspoon saltPREPARATION:
- Combine rice, chicken broth and water in large saucepan; bring to a boil over high heat. Reduce heat; cover and simmer 10 minutes. Stir in black-eyed peas; cover and simmer 10 minutes or until rice and peas are tender and liquid is absorbed.
- Meanwhile, heat oil in large skillet over medium heat. Add onions, carrots, celery and garlic; cook and stir 15 minutes or until vegetables are tender. Add ham; heat through. Add hot rice mixture, pepper sauce and salt; mix well. Cover; cook over low heat 10 minutes. Sprinkle with parsley and serve with additional pepper sauce, if desired.