Acadiana Rice 'n Blackeyed Peas

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Acadiana Rice

'n Blackeyed Peas

 

1 16 ounce can blackeyed peas, drained

1 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

 

Preheat oven to 350 degrees. 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

to 30 minutes. Serves 6.