|Uncooked brown rice||1 1⁄2 Cup (24 tbs)|
|Dried black eyed peas||1⁄2 Cup (8 tbs)|
|Onion||1 Large, chopped|
|Fresh jalapeno pepper/1 can, 8 ounces jalapeno peppers||3 , finely chopped|
|Garlic||3 Clove (15 gm), minced|
|Part-skim mozzarella cheese||4 Cup (64 tbs), shredded, divided|
|Part skim ricotta cheese||1⁄2 Pound|
|1% milk||2 Tablespoon|
Cook brown rice according to package directions.
Preheat oven to 350 degrees.
In a large bowl combine rice, black-eyed peas, onion, jalapeno peppers, garlic and salt; mix well.
In a medium bowl combine 3 cups mozzarella cheese, ricotta cheese and milk; mix well.
In a large casserole layer rice mixture and ricotta mixture alternately until all ingredients are used, ending with rice mixture.
Bake for 25 minutes.
Sprinkle with remaining 1 cup mozzarella cheese.
Bake for 5 minutes longer.