I took my inspiration from the current issue
of SOUTHERN LIVING MAGAZINE
and made "Hoppin' John" (p. 124)
Makes 3 cups
Saute 1 cup diced sweet onion in 2T. bacon drippings in a large skillet over medium-high heat 5 minutes or until golden. Stir in 1 (8.5-oz.) package ready-to-serve jasmine rice and 2 cups cooked and drained black-eyed peas; cook, stirring gently, 5 minutes or until thoroughly heated. Add salt and pepper to taste.
There you have it.
A simple, quick and one pan main dish.
I added a green salad and bruschetta.
Current issue, January 2011
This week I'm linking with Not So Homemade