It is finally grilling weather again and I had some fabulous skirt steaks from Treuth's waiting for accompaniments. Poking through the fridge, I found some Anaheim peppers, some jalapenos, and some leftover rice and a plan started to come together. I knew I wanted to stuff the Anaheim's with cheese grits but I wanted to use the jalapenos too and that rice was nearing the end of its shelf life. A quick check through the pantry revealed a can of black-eyed peas and I knew what I had.
Hoppin' Juan
Ingredients:
- 1 can of Black-eyed Peas
- 1 cup cooked rice
- 2 jalapenos
- 1 tsp chopped garlic
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tbsp lime juice
Directions:
Drain and rinse the black-eyed peas and let them continue to drain in a colander while you heat the olive oil in a large skillet over medium high heat. Mince the jalapenos. When the oil is hot, sauté the jalapenos until they have some char. Add the garlic, chili powder, and a pinch of salt. Once the garlic is warmed through, add the black-eyed peas and rice. Mix thoroughly and add salt to taste. Just before serving, add the lime juice and toss again.
