Hoppin' John

Ingredients

  • 2 strips thick-cut bacon, cut into 1⁄2″ pieces
  • 2 cloves garlic, finely chopped
  • 1 rib celery, finely chopped
  • 1⁄2 large yellow onion, finely chopped
  • 1⁄2 large green bell pepper, stemmed, seeded, and finely chopped
  • Kosher salt and freshly ground black pepper, to taste
  • 1 cup long-grain white rice, rinsed
  • 1 tsp. dried thyme
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • 2 whole cloves
  • 1 stick cinnamon
  • 1 bay leaf
  • 2 1⁄2 cups chicken stock
  • 1 (15-oz.) can black-eyed peas, rinsed
  • Freshly grated nutmeg, to taste

Info

  • Prep: -
  • Cook: -
  • Serves: 8-10
  • Source
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Directions

  1. Heat oven to 350°. Heat bacon in a 6-qt. saucepan over medium-high heat; cook, stirring, until fat renders, about 4 minutes.
  2. Add garlic, celery, onion, and pepper, salt, and pepper, and cook, stirring, until soft, about 4 minutes.
  3. Add rice, thyme, cumin, coriander, cloves, cinnamon, and bay leaf, and cook until rice is lightly toasted, about 3 minutes. Add stock and bring to a boil.
  4. Cover pan with lid and place in oven; bake until liquid is absorbed and rice is cooked through, about 20 minutes.
  5. Stir in black-eyed peas and nutmeg and let sit, covered, for 10 minutes.
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