Black-eyed Peas and Rice Casserole recipe - Alia

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Black-eyed Peas and Rice Casserole

 

1/2 cup chopped onions

1 tbsp. melted butter

2 (15 oz.) jalapeno black eye peas or 4 cups cooked

2 cup cooked long grain rice

1 (16 oz.) can tomatoes, drained and chopped

1 cup sharp Cheddar cheese or Jack cheese, shredded

 

Sauté onion in butter until tender. Stir in jalapeno black eye peas, rice,

and tomatoes; mix well. Spoon mixture into a 2 quart casserole. Sprinkle cheese

over top. Bake at 350 degrees for 20 minutes or until cheese is melted. Serves 6

to 8.

 

 

 

 

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