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Quick Hopping John

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History has it that if you eat this old Southern favorite of rice and black-eyed peas on New Year's Day, you'll have good luck all year. I don't know about that, but I think we should eat 'em all year-round for good measure!

Serves: 2

Cooking Time: 30 min

What You'll Need:
  • 3 slices bacon, chopped
  • 1/2 cup chopped celery
  • 1/3 cup chopped onion
  • 1 cup water
  • 1 (15-ounce) can black-eyed peas, undrained
  • 1 cup quick long-grain rice, undrained
  • 1/2 teaspoon dried thyme
What To Do:
  1. Cook bacon in a large saucepan until crisp, stirring often. Add celery and onion; cook, stirring constantly, until vegetables are tender.

  2. Stir in water and peas; bring to a boil. Cover, reduce heat, and simmer 5 minutes.

  3. Stir in rice and thyme. Remove from heat; cover and let stand 5 minutes or until liquid is absorbed and rice is tender.

This recipe is from The Best of Mr. Food Cookbook Series Oxmoor House, Inc. If you would like more recipes like this, click here.

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