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You are here: Home / Main Dish / Hoppin’ John and Rice

Hoppin’ John and Rice

December 28, 2016 by Susanne 2 Comments

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Hoppin’ John is a New Year’s Day tradition in the South, The legend is that eating black eyed peas on the first day of the new year will bring you luck and wealth. We could always use a little luck and extra money around here so we always eat our peas on New Year’s Day.

Hoppin' John and Rice

 

Every Southern Cook makes Hoppin; John a little bit differently. The reason for this is because the recipes have been handed down through families and changed over the years to suit the current cooks taste.

That’s the case with the recipeI I’m sharing with you today, This version is partly my Mom’s recipe and partly my own but it is completely delicious.

There are two main differences in my recipe and my Mom’s. The first is I add green bell pepper. I think the bell pepper adds a sweet flavor to the recipe that contrasts nicely with the savoriness of the ham. The second difference is that I serve my Hoppin’ John with rice where Mom served it over rice. I like to cook my rice in the skillet with the peas, ham and seasonings because I soaks up the flavors while it’s cooking.

Hoppin' John and Rice

Of course, you can choose to serve this version the traditional way if you choose. Just omit the step where you add the rice and broth to the skillet.

Now if you want to make it my way which I think is the best way you’ll begin by drizzling the bottom of a large skillet or dutch oven with olive oil and then cooking a chopped green bell pepper and a chopped onion unit tender. Next add chopped ham steak or if you have it leftover ham from Christmas is perfect. Cook until the ham is heated though then add the peas and seasonings. Stir everything together cooking until fragrant. Finally add one cup of rice and a cup and a half of chicken broth. Bring everything to a boil. Then place the lid on top and reduce heat to low. Simmer for 20 minutes stirring occasionally.

Hoppin' John and Rice is a traditional Southern dish with black eyed peas that is often served on New Year's Day.

I hope you’ll enjoy this recipe with your family this New Year’s Day and that the new year brings you lots of love and happiness.

Thank you so much for reading! Are you following New South Charm on Facebook? I’d love to hear from you; drop by and say hello!

Happy Cooking Y’all!

Susanne

3 from 1 vote
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Hoppin' John and Rice

Hoppin' John is a New Year’s Day tradition in the South, The legend is that eating black eyed peas on the first day of the new year will bring you luck and wealth.

Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8 servings
Susanne Susanne Eagan

Ingredients

  • 1 lb ham steak chopped
  • 1 cup rice
  • 2 bags frozen black eyed peas or 2 cans drained and rinsed
  • 1 cup chicken broth
  • 1 small green bell pepper diced
  • 1 small onion diced
  • 3 cloves garlic minced or 1 tablespoon garlic powder
  • 2 stalks celery chopped or 1 teaspoon celery salt
  • 1 teaspoon Cajun seasoning
  • 1 teaspoon Oregano
  • 1 tablespoon olive oil
  • black pepper to taste

Instructions

  1. Drizzle olive oil in the bottom of a large skillet or dutch oven
  2. Cook onions and bell pepper and celery until tender (if you are using garlic powder and/or celery salt add those in step four
  3. Add ham to skillet and cook unit heated through
  4. Next, add Cajun seasoning, Oregano, black pepper (if using garlic powder and/or celery salt add those now) stir to combine
  5. Pour in chicken broth and rice, bring to a boil then cover and reduce heat simmer for 20 minutes stirring occasionally

Looking for more great RICE recipes?

Easy Red Beans and Rice 

Easy Smoked Sausage and Rice Skillet

 

Chicken and Rice Casserole 

 

 

Hoppin' John and Rice is a traditional Southern dish with black eyed peas that is often served on New Year's Day.

Filed Under: Main Dish Tagged With: easy, ham, main dish, rice, skillet

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Comments

  1. Caroline

    January 2, 2017 at 12:22 am

    3 stars
    I made this tonight, and it turned out good – easy recipe! I substituted bacon for the ham. Also, in the ingredients I don’t see where it calls for black eye peas, but I used two cans.

    Reply
    • Susanne

      January 2, 2017 at 10:08 pm

      Caroline,

      I use two cans of black eyed peas drained and rinsed. You can also use two bags of frozen black eyed peas. You don’t even have to thaw them just toss the in and they will thaw quickly in the skillet.

      Thanks for stopping by,

      Susanne

      Reply

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Hi! I’m Susanne.

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Just a simple girl raised in the South who loves to cook. I've tried recipes for everything from ambrosia to zucchini. My favorite foods are the ones that bring family together. I love to spend time in the kitchen. I'm so excited to share my kitchen with you!

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