Hoppin' Jose

Oxmoor House
10 (1/2-cup) servings.


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1 (10-ounce) package frozen black-eyed peas, thawed
3/4 cup chopped onion
1/2 cup chopped green onions
1/2 cup chopped green pepper
1 teaspoon minced garlic
1 tablespoon olive oil
1 cup cooked long-grain rice
1 (14 1/2-ounce) can Mexican-style stewed tomatoes, drained and chopped
1/2 cup spicy Bloody Mary mix
1/4 teaspoon dried whole oregano
1/8 teaspoon dried whole thyme
1/2 cup sour cream
1/2 cup (2 ounces) shredded sharp Cheddar cheese
1/4 cup chopped fresh parsley
Tortilla chips (optional)


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.

Created date

August 2009

Nutritional Information

Calories 144
Caloriesfromfat 37 %
Fat 5.9 g
Satfat 2.9 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 5.1 g
Carbohydrate 15.5 g
Fiber 0.0 g
Cholesterol 11 mg
Iron 0.0 mg
Sodium 296 mg
Calcium 0.0 mg