Hoppin' Jose

Recipe from

Oxmoor House

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

Ingredients

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)

Preparation

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.

Note:

Light and Luscious,

Oxmoor House

January 1994
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