Hoppin John

🧂 Ingredients

• 1 cup long-grain white rice
• 1 pkg frozen spinach
• 1 tbsp. olive oil
• 6 oz. andouille sausage

  sliced
• 1/3 cup onion

  chopped
• 1/3 cup green pepper

  chopped
• 1/3 cup red pepper

  chopped
• 1 large clove of garlic

  finely chopped
• 1 jalapeno

  diced
• 2 15- oz. cans of black-eyed peas
• 1 tsp garlic powder
• 1 tsp paprika
• Salt & pepper to taste
• 1.5 packets of Goya seasoning
• 1/4 cup barbecue sauce
• Cornbread

  optional

Instructions

• 1 Cook the rice according to the package directions.
• 2 Put frozen spinach in a pan and heat separately on medium-low. Season with Salt
  & pepper
• 3 Meanwhile, heat 1 tbsp oil in a large skillet over medium-high heat.
• 4 Add the sausage and cook, until browned, 2 to 3 minutes.
• 5 Add the peppers and onions and cook, stirring occasionally, until the vegetables
  are tender, 5 to 6 minutes.
• 6 Stir in the jalapenos and cook for 1 minute.
• 7 Add the beans and cook until heated through.
• 8 Add garlic powder and Goya seasoning. Paprika, salt, and pepper
• 9 Add Bar-B-Q sauce and stir to combine
• 10 Stir to combine and continue to cook for another 5-10 minutes
• 11 Serve over the rice and also serve with Cornbread.

Nutrition Info