Hoppin' Jose

Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 144
  • Calories from fat: 37%
  • Fat: 5.9g
  • Saturated fat: 2.9g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 5.1g
  • Carbohydrate: 15.5g
  • Fiber: 0.0g
  • Cholesterol: 11mg
  • Iron: 0.0mg
  • Sodium: 296mg
  • Calcium: 0.0mg

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

  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.
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