Skillet Hopping John
Savor the comforting flavors of the South with this one-pan Skillet Hopping John, a hearty and flavorful dish that's perfect for busy weeknights. Featuring crispy bacon, tender black-eyed peas, and perfectly seasoned rice infused with smoked paprika, cayenne, and thyme, this recipe brings rich, smoky depth to your table in just 45 minutes. A vibrant medley of sautéed bell peppers, onions, and garlic adds layers of texture and aroma, while a finishing garnish of fresh scallions and optional hot sauce elevates every bite. Easy to prepare and packed with protein and bold spices, this Southern classic is a delicious and satisfying way to celebrate tradition with a modern, fuss-free twist. Perfect for serving up to four, it’s a complete, crowd-pleasing meal in a single skillet!
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Recipe Information
Ingredients
- 6 slices bacon
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 medium green bell pepper, diced
- 2 cups black-eyed peas, canned, rinsed and drained
- 1 cup long-grain white rice
- 2.5 cups chicken broth
- 1 teaspoon smoked paprika
- 0.25 teaspoon cayenne pepper
- 0.5 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 stalks scallions, sliced
- hot sauce (optional)
Instructions
Heat a large skillet over medium heat.
Add the bacon slices and cook until crisp, about 5-7 minutes. Remove the bacon and set aside on a paper towel-lined plate, then crumble it once cooled.
Leave about 2 tablespoons of bacon grease in the skillet; if necessary, drain any excess grease.
Add the diced yellow onion, minced garlic, and diced green bell pepper to the skillet. Sauté for 4-5 minutes, stirring occasionally, until the vegetables are softened and fragrant.
Stir in the smoked paprika, cayenne pepper, dried thyme, salt, and black pepper. Cook for 1 minute to bloom the spices.
Add the black-eyed peas and rice to the skillet, stirring to combine with the seasoned vegetables.
Pour in the chicken broth and bring the mixture to a simmer.
Reduce the heat to low, cover the skillet with a lid, and cook for 18-20 minutes, or until the rice is tender and the liquid is absorbed. Check occasionally to ensure the rice doesn’t stick to the skillet, stirring gently if needed.
Once the rice is fully cooked, remove the skillet from the heat. Stir in the crumbled bacon, taste, and adjust seasoning as needed.
Garnish with sliced scallions and serve warm. Add a dash of hot sauce to each serving if desired.
Nutrition Facts
Calories |
973 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.9 g | 26% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 5547 mg | 241% | |
| Total Carbohydrate | 143.1 g | 52% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 18.7 g | ||
| Protein | 53.8 g | 108% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 275 mg | 21% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 2254 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
