Hoppin Jose Recipe
Summary
MethodBaked
Ingredients
| Black-eyed peas package | 1 , frozen | |
| Onion | 3/4 Cup (16 tbs), chopped | |
| 1/2 cup chopped green onions | ||
| Green pepper | 1/2 Cup (16 tbs), chopped | |
| Garlic | 1 Teaspoon, minced | |
| Olive oil | 1 Tablespoon | |
| 1 cup cooked long-grain rice | ||
| Stewed tomatoes | 1 Can (10oz), chopped | |
| 1/2 cup spicy Bloody Mary mix | ||
| Dried oregano | 1/4 Teaspoon | |
| Dried thyme | 1/8 Teaspoon | |
| Sour cream | 1/2 Cup (16 tbs) | |
| Shredded sharp Cheddar cheese | 1/2 Cup (16 tbs) | |
| Parsley | 1/4 Cup (16 tbs), chopped | |
Directions
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.
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.
Chef
