Tijuana Hoppin John Crock Pot
Bring bold Southwestern flavors to your table with this Tijuana Hoppin’ John Crock Pot recipe, a vibrant twist on the Southern classic! Packed with hearty black-eyed peas, smoky sausage, and a medley of diced tomatoes, jalapeños, and aromatic spices like cumin and smoked paprika, this dish is a savory delight with a hint of heat. The slow cooker does all the heavy lifting, allowing the rich flavors to meld together while the long-grain rice absorbs the savory broth for a perfectly satisfying one-pot meal. Garnish with fresh cilantro and a squeeze of lime for a zesty finish. This easy-to-make slow cooker recipe is perfect for busy weeknights or a crowd-pleasing dish at your next gathering—Southern comfort food with a Tijuana twist! Keywords: Tijuana Hoppin’ John, crock pot recipes, black-eyed peas, slow cooker comfort food, Southwestern flavors.
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Recipe Information
Ingredients
- 1 cup dry black-eyed peas
- 15 ounces diced tomatoes with green chilies (e.g., Rotel)
- 1 white onion, diced
- 2 celery stalks, diced
- 1 jalapeño, seeded and minced
- 12 ounces smoked sausage, sliced
- 1 cup long-grain white rice
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped (optional for garnish)
- 4 lime wedges (optional for serving)
Instructions
Rinse the black-eyed peas under cold water and drain them. Set aside.
In a large skillet over medium heat, cook the smoked sausage slices until lightly browned. Drain any excess grease and set the sausage aside.
In a 6-quart crock pot (slow cooker), combine the black-eyed peas, diced tomatoes with green chilies, onion, celery, and jalapeño.
Add the cooked smoked sausage, chicken broth, ground cumin, smoked paprika, dried oregano, salt, and black pepper to the crock pot.
Stir the ingredients gently to combine, then cover the crock pot with the lid.
Cook on low for 6 to 7 hours or until the black-eyed peas are tender.
About 30 minutes before serving, stir in the uncooked long-grain white rice. Replace the lid and let the rice cook in the mixture until tender, about 25–30 minutes.
Once the rice is cooked, taste and adjust the seasonings as needed. Add more salt or spices, if desired.
Serve the Tijuana Hoppin' John warm, garnished with fresh cilantro and lime wedges, if using.
Nutrition Facts
Calories |
2296 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.9 g | 131% | |
| Saturated Fat | 37.1 g | 186% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 8830 mg | 384% | |
| Total Carbohydrate | 228.9 g | 83% | |
| Dietary Fiber | 34.1 g | 122% | |
| Total Sugars | 31.8 g | ||
| Protein | 113.9 g | 228% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 698 mg | 54% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 5746 mg | 122% | |
*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.
