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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
1 (10-ounce) package frozen black-eyed peas, thawed |
3/4 cup chopped onion |
1/2 cup chopped green onions |
1/2 cup chopped green pepper |
1 teaspoon minced garlic |
1 tablespoon olive oil |
1 cup cooked long-grain rice |
1 (14 1/2-ounce) can mexican-style stewed tomatoes, drained and chopped |
1/2 cup spicy bloody mary mix |
1/4 teaspoon dried whole oregano |
1/8 teaspoon dried whole thyme |
1/2 cup sour cream |
1/2 cup (2 ounces) shredded sharp cheddar cheese |
1/4 cup chopped fresh parsley |
tortilla chips (optional) |
Directions:
1. Cook black-eyed peas according to package directions. Drain and set aside.
2. Saute chopped onion, green onions, green pepper, and garlic in hot olive oil in a large skillet over medium-high heat until tender. Add peas, rice, and next 4 ingredients to onion mixture; stir well. Spoon mixture into a greased 1 1/2-quart casserole. Bake, uncovered, at 350° for 30 minutes. Top with sour cream, cheese, and parsley. If desired, place tortilla chips around edge of casserole, and sprinkle with crushed chips.
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