Acadiana Rice ‘n Blackeyed Peas
Posted on | November 26, 2012 | No Comments
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PDFIngredients
- One 16 ounce can black-eyed peas, drained
- One 10-ounce can rotel tomatoes, drained
- 3 cups rice, cooked
- 1/2 teaspoon garlic salt
- 2 tablespoons olive oil
- 1/2 cup bell pepper, minced
- 1/2 cup onion, minced
- 1 teaspoon garlic, minced
- 1/2 cup green onions, thinly
Directions
Preheat oven to 350F.
Combine first 4 ingredients in large bowl.
Heat oil in small pan.
Add next 4 ingredients to hot oil.
Saute 5 minutes.
Add to rice mixture. Stir well.
Transfer to shallow 8″ Pyrex dish, sprayed with non-stick spray.
Sprinkle green onions on top. Cover.
Bake until heated about 25-30 minutes.
Serves 6.
Category: Vegetables
Tags: Acadiana Rice 'n Blackeyed Peas > Blackeyed Peas > dishes with rice > easy rice dish > recipes for rice dishes > rice dishes > rice dishes recipes > rice recipes side dish > rice side dish recipes > rice side dishes
Tags: Acadiana Rice 'n Blackeyed Peas > Blackeyed Peas > dishes with rice > easy rice dish > recipes for rice dishes > rice dishes > rice dishes recipes > rice recipes side dish > rice side dish recipes > rice side dishes
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