Directions:
- Cook the rice in the vegetable broth and 2 tbsp butter, cover and simmer until al dente, about 15-20 minutes.
- While the rice is cooking, cook pepper and onion in the remaining 2 tbsp butter until tender in a heavy-bottom saucepan, about 10-15 minutes.
- Stir in the flour, chili powder, and cumin.
- Stir the milk, cook and stir until bubbly then remove from heat.
- Stir in 3/4 cup shredded cheese and the eggs, black eye peas, the ham or ham substitute (pinto beans here), and rice. Mix thoroughly.
- Preheat the oven to 350°F Grease an 8x8x2 baking pan with butter-flavor cooking spray, then pour in the mixture from the saucepan. Pat it down evenly.
- Top with the remaining 1/4 cup cheese, and bake for 30 minutes on the center rack or until set. Cut into sixths.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 267.81 Kcal (1121 kJ) | ||
| Calories from fat | 136.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.13g | 23% | |
|---|---|---|---|
| Cholesterol | 114.31mg | 38% | |
| Sodium | 302.49mg | 13% | |
| Potassium | 324.8mg | 7% | |
| Total Carbs | 24.41g | 8% | |
| Sugars | 5.29g | 21% | |
| Dietary Fiber | 1.8g | 7% | |
| Protein | 8.22g | 16% | |
| Vitamin C | 15.9mg | 27% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.4mg | 8% | |
| Calcium | 126.8mg | 13% | |
| Amount Per 100 g | |||
| Calories | 129.47 Kcal (542 kJ) | ||
| Calories from fat | 65.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.31g | 23% | |
|---|---|---|---|
| Cholesterol | 55.26mg | 38% | |
| Sodium | 146.24mg | 13% | |
| Potassium | 157.02mg | 7% | |
| Total Carbs | 11.8g | 8% | |
| Sugars | 2.56g | 21% | |
| Dietary Fiber | 0.87g | 7% | |
| Protein | 3.98g | 16% | |
| Vitamin C | 7.7mg | 27% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.7mg | 8% | |
| Calcium | 61.3mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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