WKYT - Chef Walter - Recipes

Good Luck Skillet Thursday, December 30, 2010


2 slices hog jowl bacon
1 small onion, chopped
1 cup quick cooking brown rice
1 3/4 cups reduced sodium chicken broth
1/2 tsp hot pepper sauce
1 15 oz can black eyed peas, drained
1 15 oz can diced tomatoes, drained
1 10 oz pkg chopped spinach, thawed and squeezed dry
1 1/4 cups sharp Cheddar cheese, shredded and divided
1/4 cup chopped parsley


Cut bacon crosswise into thin strips. Cook bacon and onion in large deep skillet over medium heat 5 minutes or until onion is tender. Add rice; mix well. Add broth and hot pepper sauce; bring to a boil over high heat. Cover; reduce heat and simmer 10 minutes or until most of liquid is absorbed. Stir in tomatoes; black eyed peas and spinach. Heat through. Remove from heat; stir in 1 cup cheese. Transfer to serving bowl; top with remaining cheese and parsley.


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