Hoppin’ John

Ingredients

• 1 large onion

• 2 carrots

• 2 cloves garlic

• 1 stalk celery

• 1 Tbsp extra virgin olive oil

• 2 1/2 cups water

• 1 1/2 tsp salt

• 1 bay leaf

• 2 tsp fresh thyme

• 1 cup long-grain rice

• 2 (15 oz) cans black-eyed peas, drained and rinsed

• 2 Tbsp coconut milk

Tools Needed

• 1 large stockpot with lid

• 1 large spoon

• 1 set dry measuring cups

• 1 liquid measuring cup

• 1 set measuring spoons

• 1 chef’s knife

• 1 cutting board

• 1 can opener

Steps

1. Dice the onions and carrots, and mince the garlic. Slice the celery into 1/4-inch thick slices. Set aside.

2. In a stockpot, saute the onions and carrots, garlic, and celery in olive oil for 5 minutes over low heat until the celery is cooked, but firm.

3. Add the water, salt, bay leaf, and minced thyme and bring to a boil.

4. Add the rice, black-eyed peas, and coconut milk to the stockpot. Simmer for 25 minutes more or until rice is tender and water has evaporated.

5. Remove the bay leaf before serving.