Mexican Black-Eyes

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


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1 (10-ounce) package frozen black-eyed peas, thawed
Olive oil-flavored vegetable cooking spray
1/2 cup chopped onion
1/4 cup chopped green onions
1/4 cup chopped green pepper
1 teaspoon minced garlic
1 cup cooked long-grain rice (cooked without salt or fat)
1 (14 1/2-ounce) can no-salt-added stewed tomatoes, undrained and chopped
1 (4-ounce) can chopped green chiles, undrained
2 teaspoons low-sodium Worcestershire sauce
1/4 teaspoon pepper
1/4 teaspoon dried whole oregano
1/4 teaspoon dried whole thyme
1/8 teaspoon salt
1/8 teaspoon hot sauce
2 tablespoons chopped fresh parsley
No-oil baked tortilla chips (optional)


Cook black-eyed peas according to package directions, omitting salt and fat. Drain and set aside.

Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add chopped onion, green onions, green pepper, and garlic; saute until tender. Add peas, rice, and next 8 ingredients to onion mixture; stir well. Spoon mixture into a 1 1/2-quart casserole coated with cooking spray. Bake, uncovered, at 350° for 30 minutes. Sprinkle with parsley. To serve, spoon mixture into individual serving dishes. If desired, place tortilla chips around edge of each dish, and sprinkle with crushed chips.

Created date

August 2009

Nutritional Information

Calories 83
Caloriesfromfat 3 %
Fat 0.3 g
Satfat 0.1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 3.7 g
Carbohydrate 16.9 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 56 mg
Calcium 0.0 mg