Hopping John With Mexican Tomatoes And Rice - cooking recipe

Ingredients

2 ham hocks, halved
1 (8 oz.) pkg. dried black-eyed peas
1 small onion, chopped
1 tsp. salt (if needed)
1 tsp. cayenne pepper (optional)
1 can Mexican tomatoes
1 c. rice

Preparation

Place ham hocks in large saucepan; cover with water.
Cook until almost done.
Add peas, onion, salt (if needed), pepper and enough water to cover.
Cook, covered, for 45 minutes or until peas are tender, adding water as needed.
Stir in rice and Mexican tomatoes; cover.
Cook until rice and peas are tender (30 minutes or longer).
Yields 6 servings.
Freezes well.