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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 |
olive oil-flavored vegetable cooking spray |
1/2 cup chopped onion |
1/4 cup chopped green onions |
1/4 cup chopped green pepper |
1 teaspoon minced garlic |
1 cup cooked long-grain rice (cooked without salt or fat) |
1 (14 1/2-ounce) can no-salt-added stewed tomatoes, undrained and chopped |
1 (4-ounce) can chopped green chiles, undrained |
2 teaspoons low-sodium worcestershire sauce |
1/4 teaspoon pepper |
1/4 teaspoon dried whole oregano |
1/4 teaspoon dried whole thyme |
1/8 teaspoon salt |
1/8 teaspoon hot sauce |
2 tablespoons chopped fresh parsley |
no-oil baked tortilla chips (optional) |
Directions:
1. Cook black-eyed peas according to package directions, omitting salt and fat. Drain and set aside.
2. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add chopped onion, green onions, green pepper, and garlic; saute until tender. Add peas, rice, and next 8 ingredients to onion mixture; stir well. Spoon mixture into a 1 1/2-quart casserole coated with cooking spray. Bake, uncovered, at 350° for 30 minutes. Sprinkle with parsley. To serve, spoon mixture into individual serving dishes. If desired, place tortilla chips around edge of each dish, and sprinkle with crushed chips.
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