Black-Eye Peas and Rice
- 1 Onion
- Water/broth for sauté
- 1 15 oz. can peeled tomatoes, drained Or equivalent amount of
- Fresh tomatoes (1.5 cups)
- 1 15 oz. can Black Eye Peas, drained
- 2 cup Cooked white rice
- Salt, pepper, garlic powder
- For seasoning
Chop the onion and sauté it in a good size frying pan with the broth. If you are using fresh tomatoes, add them and cook until they are soft.
Stir in the remaining ingredients and heat through. Makes about 3-4 servings, as a main course casserole.
NOTES: Don't drain the tomatoes and black-eyes completely. You need a little juice to make it a nice mushy (comforting) casserole. I really liked it with a generous amount of pepper.Servings:
Source: Lauren Bednarcyk, seen on Southern Sportsman
Submitted by: Recipe Group Member
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