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)
How to Make It
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.