Seasons Salads

Sautéed Summer Hoppin' John 

Sautéed Summer Hoppin' John 
serves 4 


1 cup white rice 

2 cups broth or stock 

1 tablespoon Arbequina Extra Virgin Olive Oil 

1 shallot, peeled and chopped 

2 garlic cloves, peeled and chopped 

1 celery stick, chopped 

1/2 cup jarred roasted red peppers, chopped 

1 cup corn kernels

1 cup sugar snap peas, chopped 

1 15.5oz can black-eyed peas, drained and rinsed 

1 teaspoon Fleur de Sel Sea Salt  

1/2 teaspoon Smoked Paprika 

1/2 teaspoon ground cumin 


Place rice and stock in a small saucepan and bring to a boil over medium-high heat. Once boiling, reduce heat to medium-low, cover, and cook for 12-15 minutes or until tender. 

While the rice is cooking, heat olive oil in a large skillet over medium-high heat. Add shallot, garlic, and celery and sauté until tender, about 3 minutes. Stir in peppers, corn, snap peas and beans and continue to sauté until heated through about 5 minutes. 

Once the rice is cooked, add to the skillet and stir to combine with the veggies. Season with salt, smoked paprika, and cumin.  

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