Hoppin' John

Ingredients

1 cup converted white rice

1 can (14 1/2 oz) fat-free reduced-sodium chicken broth

1/4 cup water

1 package (16 oz) frozen black-eyed peas, thawed

1 tablespoon vegetable oil

1 cup chopped onions

1 cup carrots, diced (¼")

3/4 cup thinly-sliced celery with tops

3 garlic cloves, minced

12 ounces reduced-sodium lean fully-cooked ham, cut into ¾" pieces

3/4 teaspoon hot pepper sauce

1/2 teaspoon salt

Preparation

Combine rice, chicken broth and water in large saucepan; bring to a boil over high heat. Reduce heat; cover and simmer 10 minutes. Stir in black-eyed peas; cover and simmer 10 minutes or until rice and peas are tender and liquid is absorbed.

Meanwhile, heat oil in large skillet over medium heat. Add onion, carrots, celery and garlic; cook and stir 15 minutes or until vegetables are tender.

Add ham; heat through. Add hot rice mixture, pepper sauce and salt; mix well. Cover; cook over low heat 10 minutes. Sprinkle with parsley and serve with additional pepper sauce, if desired.