Hopping John Over Rice

Bush’s

1 cup chopped onion

1 sweet red pepper, chopped

1 green pepper, chopped

1 cup chopped cooked ham

2 tbsp vegetable oil

2 cans (15.8 oz) blackeye peas

½ to 1 tsp hot pepper sauce

3 cups cooked white rice

Salsa (optional)

Sour cream (optional)

In a large skillet, cook onion, peppers and ham in oil for 4 minutes or until vegetables are tender. 

Immediate happy smells with this dish.

Drain blackeye peas, reserving ½ cup liquid. Add blackeye peas, reserved liquid and hot pepper sauce to ham mixture; stir to combine. Spoon over rice. Top with salsa and sour cream, if desired.

I tried it both with and without the salsa/sour cream additions, and I HIGHLY recommend incorporating them.

My Rating: 4/5 " I wanted more pop out of this, but when I tried it with the salsa topping I was happier. It's a dish that makes you feel good after eating. It was also a nice choice for me for New Year's day since it had lucky pork AND lucky black-eyed peas, so that was a win!"