Easy Hoppin John

Cook five strips of bacon, crumble and set aside.

Peel and dice 4 medium carrots, 1 large shallot, and mince 1 garlic clove. Heat 1 tablespoon of olive oil in a medium saucepan over medium heat, then add the diced vegetables. Cook for 5–6 minutes until softened and fragrant. Pour in 1 1/2 cups of chicken broth, bring to a boil, then reduce the heat to low. Cover and simmer gently, stirring occasionally, until the carrots are tender.

Once the carrots have softened, add ½ cup of uncooked jasmine rice to the pot. Reduce the heat to low, cover, and cook for about 15 minutes, stirring occasionally to prevent sticking. Remove the rice from the heat, keep it covered, and let it rest for 5 minutes.

Next, stir in the rinsed and drained black-eyed peas along with three-quarters of the crumbled bacon, saving the rest for garnish. Top with the remaining bacon and a sprinkle of fresh chopped parsley.

Enjoy!