Hoppin' Jose

Vegetarian
Gluten Free
Health score
18%
Hoppin' Jose
45 min.
10
134kcal

Suggestions


If you're looking to add a vibrant and delicious side dish to your table, look no further than this delightful Hoppin' Jose! Bursting with flavors and textures, this vegetarian and gluten-free recipe brings a comforting warmth that is perfect for any occasion. The combination of black-eyed peas, zesty Mexican-style stewed tomatoes, and aromatic fresh herbs creates a harmony of tastes that is truly irresistible.

What makes Hoppin' Jose so special is not only its robust flavor profile but also its incredible simplicity. In just 45 minutes, you can whip up a dish that serves up to 10 people, making it an ideal option for gatherings or family dinners. The vibrant colors of fresh parsley, green onions, and bell peppers make this dish as visually appealing as it is delicious.

The dish is finished off with a creamy layer of sour cream and a generous sprinkle of sharp cheddar cheese, elevating it even further. And for those who love a bit of crunch, the optional tortilla chips provide the perfect contrast. Whether enjoyed alongside your favorite main course or as a stand-alone highlight, Hoppin' Jose will quickly become a cherished addition to your meal rotation. Treat yourself and your guests to this delightful recipe that promises to bring smiles all around!

Ingredients

  • 10 ounce black-eyed peas frozen thawed
  • 14.5 ounce canned tomatoes mexican-style drained chopped canned
  • cup rice long-grain cooked
  • 0.3 cup parsley fresh chopped
  • teaspoon garlic minced
  • 0.5 cup green onions chopped
  • 0.5 cup bell pepper green chopped
  • tablespoon olive oil 
  • 0.8 cup onion chopped
  • 0.3 teaspoon oregano dried whole
  • ounces sharp cheddar cheese shredded
  • 0.5 cup cup heavy whipping cream sour
  • 0.1 teaspoon thyme leaves dried whole
  • 0.5 cup spicy bloody mary mix 
  • 0.5 cup spicy bloody mary mix 

Equipment

  • frying pan
  • oven

Directions

  1. Cook black-eyed peas according to package directions.
  2. Drain and set aside.
  3. Saute chopped onion, green onions, green pepper, and garlic in hot olive oil in a large skillet over medium-high heat until tender.
  4. Add peas, rice, and next 4 ingredients to onion mixture; stir well. Spoon mixture into a greased 1 1/2-quart casserole.
  5. Bake, uncovered, at 350 for 30 minutes. Top with sour cream, cheese, and parsley. If desired, place tortilla chips around edge of casserole, and sprinkle with crushed chips.

Nutrition Facts

Calories134kcal
Protein15.15%
Fat38.45%
Carbs46.4%

Properties

Glycemic Index
35.1
Glycemic Load
7.71
Inflammation Score
-6
Nutrition Score
9.2656522257173%

Flavonoids

Apigenin
3.23mg
Luteolin
0.37mg
Isorhamnetin
0.6mg
Kaempferol
0.17mg
Myricetin
0.23mg
Quercetin
3.14mg

Nutrients percent of daily need

Calories:133.9kcal
6.7%
Fat:5.92g
9.11%
Saturated Fat:2.53g
15.78%
Carbohydrates:16.07g
5.36%
Net Carbohydrates:12.84g
4.67%
Sugar:3.99g
4.43%
Cholesterol:12.45mg
4.15%
Sodium:98.64mg
4.29%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:5.25g
10.5%
Vitamin K:39.89µg
37.99%
Folate:75.33µg
18.83%
Vitamin C:13.91mg
16.86%
Manganese:0.33mg
16.49%
Fiber:3.23g
12.92%
Phosphorus:107.13mg
10.71%
Copper:0.18mg
9.17%
Iron:1.56mg
8.66%
Vitamin A:426.46IU
8.53%
Calcium:84.83mg
8.48%
Potassium:278.14mg
7.95%
Magnesium:31.76mg
7.94%
Vitamin B6:0.15mg
7.66%
Vitamin B1:0.11mg
7.32%
Vitamin E:0.97mg
6.44%
Selenium:4.31µg
6.15%
Zinc:0.87mg
5.81%
Vitamin B2:0.09mg
5.58%
Vitamin B3:0.82mg
4.1%
Vitamin B5:0.39mg
3.89%
Vitamin B12:0.08µg
1.4%
Source:My Recipes