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black eyed peas and rice

Quick Black Eyed Peas and Rice (Hoppin' John Style)

A simple, hearty, and incredibly flavorful one-pot meal that delivers a culinary hug. It's healthy, fast to prepare, and loaded with smoky flavor, making it a perfect weeknight comfort food.
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Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish, One Pot
Cuisine: Comfort Food, Southern
Ingredients Equipment Method Notes

Ingredients
  

Aromatics and Spices
  • 1 tablespoon olive oil
  • 1 large onion chopped
  • 2 cloves garlic minced
  • 1 red bell pepper chopped
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper optional, for a kick
The Core Ingredients
  • 2 cans black-eyed peas 15 ounces each, rinsed and drained.
  • 4 cups vegetable broth
  • 1 cup long-grain white rice rinsed.
  • 1 bay leaf remove before serving.
  • Salt and freshly ground black pepper to taste
Garnish
  • Fresh parsley or cilantro chopped, for garnish

Equipment

  • Large Pot or Dutch Oven

Method
 

  1. Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Stir in the minced garlic, chopped red bell pepper, smoked paprika, dried thyme, and cayenne pepper (if using). Cook for another 2-3 minutes until fragrant.
    1 tablespoon olive oil, 1 large onion, 2 cloves garlic, 1 red bell pepper, 1 teaspoon smoked paprika, 1/2 teaspoon dried thyme, 1/4 teaspoon cayenne pepper
  2. Combine and Simmer: Add the rinsed and drained black-eyed peas, vegetable broth, rinsed long-grain white rice, and bay leaf to the pot. Stir gently to combine. Bring the mixture to a boil.
    2 cans black-eyed peas, 4 cups vegetable broth, 1 cup long-grain white rice, 1 bay leaf
  3. Cook: Reduce the heat to low, cover the pot tightly, and simmer for **20-25 minutes**, or until the rice is tender and most of the liquid has been absorbed.
  4. Rest and Season: Remove from heat and let it rest, covered, for **5 minutes**. Remove the bay leaf. Season generously with salt and freshly ground black pepper to taste.
    1 bay leaf, Salt and freshly ground black pepper
  5. Serve: Fluff the black-eyed peas and rice with a fork and garnish with fresh parsley or cilantro before serving.
    Fresh parsley or cilantro

Notes

Rinsing the rice helps remove excess starch, preventing the dish from becoming overly sticky and ensuring the grains cook up fluffy.