 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Layer black-eyed pea mixture, hot cooked rice, and tomato mixture in small glasses for a charming presentation of Hoppin' John Parfaits. Ingredients:
1 cup uncooked basmati rice |
3 bacon slices |
1 cup chopped sweet onion |
1 jalapeno pepper, seeded and minced |
2 (15.8-oz.) cans black-eyed peas, drained and rinsed |
1 large tomato, finely chopped |
2 green onions, thinly sliced |
1 celery rib, finely chopped |
1/4 cup chopped fresh parsley |
1/4 cup olive oil |
2 tablespoons apple cider vinegar |
1 cup (4 oz.) shredded pepper jack cheese |
Directions:
1. Prepare rice according to package directions.
2. Meanwhile, cook bacon in a medium skillet over medium-high heat 10 to 12 minutes or until crisp. Remove bacon, and drain on paper towels, reserving 1 Tbsp. drippings in skillet. Crumble bacon.
3. Sauté onion and jalapeño pepper in hot drippings 3 to 5 minutes or until lightly browned; stir in black-eyed peas and 1 cup water. Reduce heat to medium, and simmer, stirring occasionally, 5 to 7 minutes or until liquid has almost completely evaporated.
4. Stir together tomato and next 5 ingredients in a small bowl. Layer black-eyed pea mixture, hot cooked rice, and tomato mixture in 12 (7-oz.) glasses. Top with cheese and crumbled bacon.
|
|