Serving Suggestion

SPAM® Hickory Smoke Hoppin’ John

Get a taste of the Carolinas with this Carolina barbeque classic. A little bit sweet, a little bit smoky, and a little bit spicy, this recipe is sooooo tasty, you may start singing carols about the Carolinas! (We made that up. But it’s that good!)

Submitted by SPAM® fan Maya Lovelace

Serving

Servings
4–6

Serving

Prep Time
10 mins

Serving

Cook Time
20 mins

Serving

Total Time
30 mins

Ingredients

  • 1 (12-ounce) can SPAM® Hickory Smoke
  • 1 (15.5-ounce) can blackeyed peas, rinsed and drained
  • 1 cup white medium-grain rice, cooked
  • 1/2 teaspoon canola oil
  • 1/4 cup green bell pepper, diced
  • 1/4 cup red bell pepper, diced
  • 1/4 cup celery, diced
  • 2 cloves garlic, minced
  • 1/8 teaspoon chili powder
  • 12 dashes hot sauce
  • 1/2 teaspoon salt (plus 2 tablespoons for cooking rice)
  • Freshly ground pepper to taste
  • Sliced green onions

Directions

  1. Warm 1/2 teaspoon canola oil over medium heat in a nonstick skillet.
  2. Cut SPAM® Hickory Smoke into 1/2 inch chunks and brown in skillet over medium heat.
  3. Add bell peppers and celery, cooking for 2 to 4 minutes or until tender.
  4. Add minced garlic and cook for about 30 seconds.
  5. Add blackeyed peas, chili powder, and pepper. Cook for a few minutes over low heat, stirring occasionally.
  6. Add rice, salt, and hot sauce. Cook for about 2 minutes to heat through.
  7. Add additional hot sauce to taste and garnish with green onions, if desired.

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