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Hoppin' John Parfaits

Photo: Jennifer Davick; Styling: Lydia Degaris Pursell
Hands-on time 30 mins
Total time 30 mins
Yield Makes 12 servings
Layer black-eyed pea mixture, hot cooked rice, and tomato mixture in small glasses for a charming presentation of  Hoppin' John Parfaits.

Ingredients

  • 1 cup uncooked basmati rice
  • 3 bacon slices
  • 1 cup chopped sweet onion
  • 1 jalapeno pepper, seeded and minced
  • 2 (15.8-oz.) cans black-eyed peas, drained and rinsed
  • 1 large tomato, finely chopped
  • 2 green onions, thinly sliced
  • 1 celery rib, finely chopped
  • 1/4 cup chopped fresh parsley
  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar
  • 1 cup (4 oz.) shredded pepper Jack cheese

How to Make It

  1. Prepare rice according to package directions.

  2. Meanwhile, cook bacon in a medium skillet over medium-high heat 10 to 12 minutes or until crisp. Remove bacon, and drain on paper towels, reserving 1 Tbsp. drippings in skillet. Crumble bacon.

  3. Sauté onion and jalapeño pepper in hot drippings 3 to 5 minutes or until lightly browned; stir in black-eyed peas and 1 cup water. Reduce heat to medium, and simmer, stirring occasionally, 5 to 7 minutes or until liquid has almost completely evaporated.

  4. Stir together tomato and next 5 ingredients in a small bowl. Layer black-eyed pea mixture, hot cooked rice, and tomato mixture in 12 (7-oz.) glasses. Top with cheese and crumbled bacon.