|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)|
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.