Southern-Style Hoppin’ John Beans & Rice

Ingredients

• 1 (15 oz) can black-eyed peas (cooked or canned, drained and rinsed)
• 1/2 cup long-grain white rice
• 1 cup water (for rice)
• 1 tsp smoked paprika
• 1/4 tsp ground black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp kosher salt
• 1 tbsp olive oil
• 1 tbsp apple cider vinegar(optional)
• 2 tbsp chopped green onions (for serving)(optional)

Instructions

1. 1

   Prep (10 minutes): Rinse and drain the black-eyed peas if using canned. Measure rice and water, and set out seasonings.

2. 2

   Cook rice: In a small pot, combine rice and water. Bring to a boil, reduce to a low simmer, cover, and cook until tender, about 15 minutes. Keep covered off heat.

3. 3

   Cook beans: While the rice cooks, heat olive oil in a skillet over medium heat. Stir in smoked paprika, garlic powder, onion powder, black pepper, and salt for 30 seconds.

4. 4

   Simmer: Add the drained black-eyed peas to the skillet with any remaining liquid from the can (or a splash of water if needed). Simmer until the flavors meld and the mixture thickens slightly, about 25 minutes.

5. 5

   Finish and serve: Stir in apple cider vinegar (if using). Fluff the rice and spoon beans over rice. Top with green onions (if using).