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Mix black-eyed peas, rice, bacon and hot sauce with Sargento Shredded Reduced Sodium Mild Cheddar for a delicious treat.

Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cut bacon crosswise into thin strips. Cook bacon and onion in large deep skillet over medium heat 5 minutes or until onion is tender.

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  • Add rice; mix well. Add broth and hot pepper sauce; bring to a boil over high heat. Stir in black-eyed peas. Cover; reduce heat and simmer 10 minutes or until most of liquid is absorbed. Stir in tomato; heat through.

  • Remove from heat; stir in 1 cup cheese. Transfer to 4 serving plates; top with remaining cheese and parsley.

Tips

Helpful Tips: Bacon and hot pepper sauce brands vary in sodium content. Our nutrition information is based on Oscar Mayer and Tabasco.

Nutrition Facts

354 calories; protein 19.9g; carbohydrates 36.1g; fat 15.7g; cholesterol 44.3mg; sodium 647.5mg. Full Nutrition
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Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/01/2010
I was looking around for something to use my black-eyed peas in and came across this. It came out really nicely, and quite tasty indeed! I did end up replacing a few things based on what I had on hand. Lacking bacon, I browned up a couple of spicy beef sausages (diced) and a bit of ground beef to make it a little more dynamic. I also added in some diced green pepper and went with white instead of brown on the rice (a preference thing). I used dry peas that I soaked and cooked beforehand and skipped on the tomato, and only used the cheese as a topping (which ended up getting mixed in anyway). It struck me as a sort of a down-home Southern style jambalaya. It's definitely going on the menu again! Read More
(19)
17 Ratings
  • 5 star values: 8
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
06/01/2010
I was looking around for something to use my black-eyed peas in and came across this. It came out really nicely, and quite tasty indeed! I did end up replacing a few things based on what I had on hand. Lacking bacon, I browned up a couple of spicy beef sausages (diced) and a bit of ground beef to make it a little more dynamic. I also added in some diced green pepper and went with white instead of brown on the rice (a preference thing). I used dry peas that I soaked and cooked beforehand and skipped on the tomato, and only used the cheese as a topping (which ended up getting mixed in anyway). It struck me as a sort of a down-home Southern style jambalaya. It's definitely going on the menu again! Read More
(19)
Rating: 4 stars
08/12/2013
I made this tonight for the first time as written though substituting tomatoes with jalapenos because we did not have hot sauce. Overall it is a good filling dish even the kids liked it. The one thing that my husband and I agreed on is that the black eyed peas would be better replaced with chili beans or something with a bit more personality. Read More
(6)
Rating: 4 stars
01/04/2011
excellent! Read More
(6)
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Rating: 4 stars
03/04/2013
This was very tasty! I liked the texture the black-eyed peas brought. Read More
(2)
Rating: 5 stars
02/22/2015
This didn't last long on the plate very morish:) Well worth making Read More
(1)
Rating: 5 stars
01/03/2016
This was a great recipe that was quick and easy to make. I added 2 cubed chicken breasts when I cooked the bacon and onions. I would crisp up the bacon first the next time before adding the onions and chicken since the bacon was fatty and soft. My kids ages 5-13 gobbled it up and asked for thirds! Success! Read More
(1)
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Rating: 5 stars
10/24/2015
Honestly this is the best recipe I've ever made that included black eyed peas or brown rice. It's definitely a keeper! I didn't have any instant brown rice so I used regular brown rice instead. We live at high altitude so I planned a longer cook time and actually ended up letting it simmer on very low heat for a good hour and a half (I added liquid a few times when it started sticking)...I added the tomatoes and black eyed peas after the rice was cooked and then the whole mixture continued to cook for probably half an hour. I added the cheese (used marble jack & cheddar) at the very end after turning off the heat as directed. Anyway it turned out with a wonderfully creamy texture and delicious flavor. Will definitely make this again. Read More
(1)
Rating: 5 stars
03/06/2014
Added shredded chicken to this and made the rice into Spanish rice. It was still super good! Read More
(1)
Rating: 4 stars
01/01/2021
This was really good, I used mexican rice, canned diced tomatoes, and also added canned collard greens. All you need is corn bread for the Southern Hoppin John. Read More
(1)