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Hoppin' Juan

21st.Century.Chef's picture
  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
  Salt To Taste
  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.

Recipe Summary

Difficulty Level: 
Very Easy

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