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Black-Eyed Pea-Jalapeno Casserole
1 cup rice
32 ounces black eyed peas
2 jalapeno chopped
15 ounces stewed tomatoes
1 onion chopped
2 tablespoons olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
In a bowl, combine black eyed peas, chopped jalapenos, stewed tomatoes, chopped onion, the cooked rice, olive oil, salt, and pepper and mix well.
Transfer to a 3 quart baking dish and bake at 350 degrees for 30 minutes, or until heated through.
Serves 8.
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Black-Eyed Pea-Jalapeno Casserole
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Category: Recipes
Prep Time: Cook Time: Total Time:
Black-Eyed Pea-Jalapeno Casserole
1 cup rice
32 ounces black eyed peas
2 jalapeno chopped
15 ounces stewed tomatoes
1 onion chopped
2 tablespoons olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
In a bowl, combine black eyed peas, chopped jalapenos, stewed tomatoes, chopped onion, the cooked rice, olive oil, salt, and pepper and mix well.
Transfer to a 3 quart baking dish and bake at 350 degrees for 30 minutes, or until heated through.
Serves 8.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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