Southwest Hopping John
|Vegetable cooking spray||1|
|Chopped onion||1 1⁄2 Cup (24 tbs)|
|Chopped green pepper||1 1⁄2 Cup (24 tbs)|
|Ground cumin||1 Teaspoon|
|Garlic||2 Clove (10 gm), minced|
|Frozen black eyed peas||16 Ounce (1 Package)|
|Canned low sodium chicken broth||2 Cup (32 tbs) (Undiluted)|
|Light beer||1 Cup (16 tbs)|
|Long grain brown rice||3⁄4 Cup (12 tbs) (Uncooked)|
|Low fat low salt ham||1⁄4 Pound, diced|
|Minced jalapeno pepper||2 Teaspoon|
|Diced seeded tomato||2 Cup (32 tbs)|
|Toasted cornbread triangles||4|
Coat a Dutch oven with cooking spray; place over medium-high heat until hot.
Add onion, green pepper, cumin, and garlic; saute until vegetables are tender.
Add black-eyed peas and next 6 ingredients, stirring well.
Bring to a boil; cover, reduce heat, and simmer 45 to 50 minutes or until peas and rice are tender.
Stir in tomato.
Spoon mixture evenly into individual serving bowls; top each serving with 4 Toasted Cornbread Triangles.