Southwestern Hoppin’ John

This is my Southwestern take on the classic Southern Rice dish. It’s like Mexican Rice except Southern and no cheese. But this one has Southwestern Green Chiles.

• 1/2 Pound Bacon baked

• 2 Cans Southern Style Black Eyed Peas (~30 oz)

• 1/2 Vidalia Onion diced

• 3 Celery Stalks diced

• 1 Bell Pepper diced

• 1 Jalapeño diced

• 1/2 Cup Green Chiles or more

• 1 Tbs Fresh Thyme

• 1 Cup Rice

• 3 Green Onions chopped

• 2 Tbs Parsley

• 2 1/2 Cups Water

• Bacon Grease & Butter

• Dash Liquid Smoke

• Dash Cajun Seasoning

1. As usual I like to bake my Bacon in the oven but you’ll want to cook the greens in some grease so either grab some from the fridge or use the grease in the tray after baking the Bacon.

2. In a big dutch oven drop some grease and Butter and plop in the Onion, Celery, Bell Pepper, and Jalapeño. Cook em for a couple minutes and stir every now then.

3. When the greens are almost done, drop in the Green Chiles and continue to cook for a few more minutes.

4. Now add the Cans of Black Eyed Peas and stir it all for a few minutes.

5. Next up pour in the 2 1/2 Cups of Water and the fresh Thyme and bring that all to a boil.

6. Once it begins to boil, reduce the heat to a simmer and stir in the Rice, the Liquid Smoke, and the Cajun Seasoning and cook all that down without a lid until the Rice is done. If you need to, add some more water. You don’t want your Rice to be al dente.

7. At the end, add the crumpled Bacon, the Green Onions, and the Parsley, stir and laissez les bons temps rouler!