Southwestern Hoppin’ John
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Southwestern twist on the classic Hoppin' John, combining black-eyed peas with brown rice, jalapeños, cilantro, and spices. Hearty vegetarian grain dish with Mexican influences.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 cups dried black eyed peas (soaked overnight (yields about 4 cups cooked))
- 3 cups vegetable broth
- 1 and 1/2 cups brown rice (I like to bake it using this method)
- 2 tablespoons olive oil
- 1 bell pepper (cored and diced)
- 1 medium size yellow onion (diced)
- 2 jalapenos (cored and diced)
- 2 garlic cloves (minced)
- 3/4 cup fresh cilantro (finely chopped)
- Juice of 3 limes
- 15 ounces diced tomatoes
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup shredded monterey jack and/or cheddar cheese
At a glance
PER SERVING · TIME 75M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h
- Sodium
- 779mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1367mg
- Calcium
- 240mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 779MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.