Back at the Ranch 🤠
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November 10, 2023
Here it is, the latest Hoppin’ John variation! I needed to get rid of a few cans; and this took care of three.
1 1/4 cups raw, long-grain brown rice
2 1/2 cups water
1 cup coarsely chopped celery (about 2 large stalks)
2-3 large cloves garlic, minced
1 1/2 oz grated mozzarella cheese
1/4 cup plain, lowfat yogurt
2, 15-oz cans Ranch Style Beans, drained
1, 15-oz can diced tomatoes, drained
1 cup coarsely chopped red onion
1 tsp ground cumin
salt and freshly ground white pepper to taste
1/2 cup coarsely chopped red bell pepper
Cook the rice in the water on the stovetop; or, if you prefer, use a rice cooker. Set aside.
Cook the Ranch Style Beans with the celery (you’ll need about 2 cups of water) and minced garlic until the celery is al dente. Drain.
While the beans are still hot, stir in the mozzarella cheese until it melts. Add the yogurt; cumin, salt, and pepper; the diced tomatoes; and the onion and bell pepper. Fold in the rice.
Yield: about 11 cups.
Per 1 cup serving: ~186 calories; ~32 grams carbs