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| New Year's Day Hopping John Supper
1 cup of uncooked converted white rice
1 can ( about 14 ounces) of fat free reduced sodium chicken broth
1/4 cup of water
one 16 ounce package of frozen black eye peas, thawed
1 tablespoon of vegetable oil
1 cup of chopped onion
1 cup of diced carrots
3/4 cup of thinly sliced celery with tops
3 cloves garlic, minced
12 ounces of reduced sodium lean fully cooked ham, cut into 3/4 inch pieces
3/4 teaspoon of hot pepper sauce
1/2 teaspoon of salt |
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Combine the rice, chicken broth and water in a large saucepan, bring to a boil over high heat. Reduce heat, cover and simmer 10 minutes. Stir in black eyed peas, cover and simmer 10 minutes or until rice and peas are tender and liquid is absorbed. Meanwhile, heat oil in large skillet over medium heat. Add onion, carrots, celery and garlic, cook and stir 15 minutes or until vegetables are tender. Add ham, heat through. add hot rice mixture, pepper sauce and salt, mix well. Cover, cook over low heat for 10 minutes. Sprinkle with parsley and serve with additional pepper sauce, if desired.
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