Easy Hoppin John

Cook bacon, dice and set aside.

Dice carrot, shallot and garlic. Add a tablespoon of olive oil to a medium saucepan. Add diced ingredients to the pan on medium heat. Cook for 5-6 minutes. Add broth to the saucepan, bring to a boil then reduce to low heat and simmer covered stirring occasionally until carrots soften.

Once carrots have softened add in 1/2 cup of jasmine rice. Keep the heat on low, cover for 12-15 minutes stirring occasionally. When rice is desired texture, remove from heat.

Next add in rinsed and drained black-eyed peas and 3 quarters of the crumbled bacon, reserving the rest for the top. Sprinkle the top with remaining bacon and chopped fresh parsley. Enjoy!