HOPPIN' JUAN (VEGETARIAN)
Modified from a recipe in 'El Paso Chili Company's Texas Border Cookbook'. The most drastic change was serving the rice and beans separately to make a meal-in-a-bowl instead of combining. It makes for a much better presentation in my opinion. Serve flour tortillas or corn bread on the side. The black-eyed peas can be cooked the...
Provided by C G
Categories Other Main Dishes
Time 50m
Number Of Ingredients 16
Steps:
- 1. Cook the rice and set aside.
- 2. While the rice is cooking, prep the ingredients for the rice and bean bowls.
- 3. Season the cooked and drained black-eyed peas with the garlic, salt, chipotle powder and cumin powder. Stir.
- 4. To serve: Arrange greens in a serving bowl, add a scoop of the cooked rice, followed by black-eyed peas and the garnishes.
- 5. ¡Buena suerte!
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