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Tasty Tuesday: Black Eyed Peas

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Tex-Mex Black-eyed Pea Casserole

1 1/2 cups dried black eyed peas, rinsed

1 T olive oil

1 cup chopped onion (about 1/2 a medium onion)

2 cloves garlic, minced

1 1/2 cups rice (any variety, I used Jasmine)

3 cups chicken broth (can use vegetable for vegetarian version)

1/2 tsp ground cumin

1/2 tsp salt

1/4 tsp ground black pepper

One 10 oz can tomatoes and green chilies

2 cups fresh spinach, cut into strips

2 cups sharp cheddar cheese, shredded

1. Bring medium pot of water to a boil. Add dried peas and boil 30 minutes or until tender. Drain the beans when they are tender, but not mushy.

2. in a deep skillet, heat olive oil at medium heat. Add onions and saute until softened, about 3 minutes. Stir in garlic, rice, broth, cumin, salt and pepper. Bring to a boil, cover and cook until all the liquid is almost absorbed (about 20 minutes for non-instant rice)

3. Preheat oven to 350. Place rice in large bowl. Add peas, tomatoes, spinach and 1 cup of cheese. Stir together and place in a 9x13 casserole dish. Bake about 20 minutes. Top with remaining 1 cup of cheese and bake an additional 10 minutes.

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