Skillet Hoppin' John

From Melany (Hay) Marcotte

  

64 Knights’ classmate, Melany (Hay) Marcotte writes “I make Skillet Hoppin' John every year for New Year's day - this year I used Basmati rice - yummm!... I originally got this recipe from Women's Day in 1978 and have been making it ever since. It’s easy and takes about half an hour from start to finish if you chop onions fast.”

 

     2          tablespoons Butter

     1          cup chopped Onion

     2          large Garlic cloves, crushed

     2          16-ounce cans Black-eyed Peas, drained and rinsed

     1/2       teaspoon crushed Red Pepper

     1          teaspoon Salt

     2          cups Chicken or Vegetable Broth

     1          cup uncooked Rice

 

Heat butter until bubbly in large skillet: saute onion and garlic until tender.

 

Add other ingredients, bring to boil. Cover and simmer 20 minutes or until liquid is absorbed and rice is done. Serves 4.

 

Published Jan 23, 2007

Copyright ©2007 The Ponca City News