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Hoppin' Jose

Yield 10 (1/2-cup) servings.

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)

Nutrition 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

How to Make It

  1. Cook black-eyed peas according to package directions. Drain and set aside.

  2. 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.

Light and Luscious