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Pepper Hoppin'
John
From: Valeria
Truitt
Recipe By : Valeria; Serving Size : 4
- 4 cups cooked rice
- 1/2 cup onion -- chopped
- 1 1/2 cups red and green bell peppers -- chopped
- 2 cloves garlic -- diced
- 1 can diced tomatoes
- 1 teaspoon olive oil
- 2 cups cooked blackeyed peas
- 1 dash Tabasco sauce
Cook the onion, bell peppers, and garlic in the olive oil over medium
heat until soft.
Add the diced tomatoes, blackeyed peas, and Tabasco sauce and
heat through.
Arrange the rice in a large serving bowl, making a depression
in the center.
Pour the vegetable mixture into the center of the rice.
Serve with cornbread or biscuits.
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