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)
How to Make It
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.