Hoppin Jose Recipe

Summary

Method

Ingredients

 Frozen black eyed peas10 Ounce, thawed (1 Package)
 Chopped onion3⁄4 Cup (12 tbs)
 Chopped green onions1⁄2 Cup (8 tbs)
 Chopped green pepper1⁄2 Cup (8 tbs)
 Minced garlic1 Teaspoon
 Olive oil1 Tablespoon
 Cooked long grain rice1 Cup (16 tbs)
 Canned mexican style stewed tomatoes14 1⁄2 Ounce, drained and chopped (1 Can)
 Spicy bloody mary mix1⁄2 Cup (8 tbs)
 Dried whole oregano1⁄4 Teaspoon
 Dried whole thyme1⁄8 Teaspoon
 Sour cream1⁄2 Cup (8 tbs)
 Shredded sharp cheddar cheese2 Ounce (1/2 Cup)
 Chopped fresh parsley1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 1983 Calories from Fat 561

% Daily Value*

Total Fat 64 g98.2%

Saturated Fat 27.5 g137.3%

Trans Fat 0 g

Cholesterol 110.4 mg

Sodium 2107.3 mg87.8%

Total Carbohydrates 270 g89.9%

Dietary Fiber 46.5 g186.1%

Sugars 37.7 g

Protein 98 g195.3%

Vitamin A 196.6% Vitamin C 289.8%

Calcium 108.8% Iron 200.6%

*Based on a 2000 Calorie diet

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.
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