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Hoppin Jose

Healthycooking's picture
Ingredients
  Frozen black eyed peas 10 Ounce, thawed (1 Package)
  Chopped onion 3⁄4 Cup (12 tbs)
  Chopped green onions 1⁄2 Cup (8 tbs)
  Chopped green pepper 1⁄2 Cup (8 tbs)
  Minced garlic 1 Teaspoon
  Olive oil 1 Tablespoon
  Cooked long grain rice 1 Cup (16 tbs)
  Canned mexican style stewed tomatoes 14 1⁄2 Ounce, drained and chopped (1 Can)
  Spicy bloody mary mix 1⁄2 Cup (8 tbs)
  Dried whole oregano 1⁄4 Teaspoon
  Dried whole thyme 1⁄8 Teaspoon
  Sour cream 1⁄2 Cup (8 tbs)
  Shredded sharp cheddar cheese 2 Ounce (1/2 Cup)
  Chopped fresh parsley 1⁄4 Cup (4 tbs)
Directions

Cook black-eyed peas according to package directions.
Drain and set aside.
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.

Recipe Summary

Method: 
Baked

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