Hoppin? John

1. 1

   Cook rice according to package directions.

2. 2

   Meanwhile, drain black-eyed peas, reserving liquid.

3. 3

   Rinse peas under cold running water and set aside.

4. 4

   In large pot or Dutch oven, heat oil over medium heat.

5. 5

   Add onions, and cook, stirring often, until softened, about 12 minutes.

6. 6

   Add garlic, and cook, stirring often, until onions are golden, about 5 minutes.

7. 7

   Stir in tomatoes, basil, thyme and 1/4 cup water, and bring to a boil.

8. 8

   Reduce heat and simmer until tomatoes have softened, about 5 minutes.

9. 9

   Stir in rice and black-eyed peas until well combined.

10. 10

    Season with salt and pepper to taste.

11. 11

    Simmer until flavors have blended, 5 minutes.

12. 12

    If necessary, add a little reserved liquid from peas as needed to keep mixture somewhat moist.

13. 13

    Serve hot.

* Per serving · 4 servings · Values may vary.