Hoppin' John Skillet Recipe

Hoppin' John Skillet Recipe might be just the Southern recipe you are searching for. This recipe serves 6 and costs $1.54 per serving. This main course has 266 calories, 17g of protein, and 7g of fat per serving. 190 people have tried and liked this recipe. Head to the store and pick up reduced sodium broth, seasoned salt, salt, and a few other things to make it today. It is perfect for new year eve. It is brought to you by Diethood. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes roughly 30 minutes. Taking all factors into account, this recipe earns a spoonacular score of 94%, which is excellent. Users who liked this recipe also liked Hoppin' John, Hoppin' John, and Hoppin’ John.

Servings: 6

Preparation duration: 10 minutes

Cooking duration: 20 minutes

 

Ingredients:

2 tablespoons olive oil

1 yellow onion, (diced)

pinch of salt

3 cloves garlic, (minced)

2 cups cooked diced ham

1 cup quick cooking rice, ((Minute Rice))

1/2 teaspoon seasoned salt, (or to taste)

1/4 teaspoon sweet or smoked paprika

fresh ground pepper, (to taste)

2 cups reduced sodium vegetable broth

1 can (15.5 ounces) black-eyed peas, (well rinsed and drained)

1 can (14.5 ounces) diced tomatoes, (drained)

3 tablespoons chopped fresh parsley

Equipment:

frying pan

Cooking instruction summary:

Heat oil in a large heavy bottomed skillet over medium-high heat. Add onions, a pinch of salt, and cook for 2 minutes. Stir in garlic and ham and continue to cook for 4 minutes, stirring frequently. Stir in the rice and add seasoned salt, paprika, and pepper. Add vegetable broth; mix in the black-eyed peas, then stir in the tomatoes. Set heat on high and bring mixture to a boil. Cover skillet and reduce heat to a simmer; continue to cook for 10 minutes, or until most of the liquid is absorbed. Remove from heat. Stir in fresh parsley. Serve.

 

Step by step:


1. Heat oil in a large heavy bottomed skillet over medium-high heat.

2. Add onions, a pinch of salt, and cook for 2 minutes.

3. Stir in garlic and ham and continue to cook for 4 minutes, stirring frequently.

4. Stir in the rice and add seasoned salt, paprika, and pepper.

5. Add vegetable broth; mix in the black-eyed peas, then stir in the tomatoes.

6. Set heat on high and bring mixture to a boil.

7. Cover skillet and reduce heat to a simmer; continue to cook for 10 minutes, or until most of the liquid is absorbed.

8. Remove from heat.

9. Stir in fresh parsley.

10. Serve.


Nutrition Information:

Quickview
266k Calories
16g Protein
7g Total Fat
36g Carbs
30% Health Score
Limit These
Calories
266k
13%

Fat
7g
11%

  Saturated Fat
0.95g
6%

Carbohydrates
36g
12%

  Sugar
7g
8%

Cholesterol
20mg
7%

Sodium
816mg
35%

Get Enough Of These
Protein
16g
33%

Folate
207µg
52%

Vitamin K
40µg
39%

Manganese
0.67mg
34%

Fiber
6g
27%

Iron
4mg
24%

Vitamin B1
0.35mg
23%

Copper
0.4mg
20%

Phosphorus
185mg
19%

Vitamin B3
3mg
17%

Potassium
521mg
15%

Magnesium
58mg
15%

Vitamin C
11mg
13%

Vitamin B6
0.25mg
12%

Vitamin E
1mg
12%

Selenium
7µg
11%

Zinc
1mg
10%

Vitamin A
368IU
7%

Vitamin B2
0.11mg
7%

Vitamin B5
0.6mg
6%

Calcium
57mg
6%

Vitamin B12
0.08µg
1%

covered percent of daily need
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Food Trivia

If improperly prepared, fugu, or puffer fish, can kill you since it contains a toxin 1,200 times deadlier than cyanide.

Food Joke

A man walked into the bar at a hotel that was hosting a convention of personal hygiene product salesmen. He sat down at a table with some of his fellow salesmen. Immediately one of the other salesmen says to him: "Hey Bill! We were just talking about you. Your territory sucks! Nobody was ever able to make a living in it before you. But now, you son-of-a-gun, you win the all-expense-paid trip to Vegas three years in a row, selling almost twice as much as anyone else in the whole Southwest region! How in the hell do you do it?" Bill replied, "Its easy! I take a big engraved silver bowl and fill it up with fresh dogcrap. Next I garnish it carefully with parsley sprigs, celery stalks, scallions, olives and thin-sliced red bell pepper rings. I take this to the airport and set it on a table on an elegantly embroidered white tablecloth. I serve samples on cocktail wafers to all who pass by. As soon as someone takes a bite they usually say 'Jesus Christ! This stuff tastes like CRAP!' I reply 'Yes sir! That's what it is! Would you care to buy a toothbrush?"

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