Hoppin’ John (Black-Eyed Peas and Rice)

Steps

1. Place 1 qt brown rice (1 lb 9 oz) in two steam table pan (12" x 20" x 2½"). Set aside for step 7.
2. Heat oil in a medium stock pot uncovered over medium high heat.
3. Add onions, bell peppers, and celery. Cook for 2–3 minutes or until onions become translucent, stirring occasionally.
4. Add garlic, salt-free seasoning, vegetable base, bay leaves, and peas. Stir constantly for 1–2 minutes.
5. Add water and salt
6. Bring to a boil.
7. Pour 3 qt 2 cups (about 7 lb 8 oz) black-eyed pea mixture over each pan of rice. Stir well. Cover pans tightly.
8. Bake in a Conventional oven at 375 °F for 30–45 minutes or in a Convection oven at 350 °F for 30–45 minutes.
9. Critical Control Point: Heat to 135 °F or higher and hold for hot service at 135 °F or higher.
10. Portion with No. 8 scoop (1⁄2 cup).