Blog Post

Mexican Black-Eyes


1 (10-ounce) package frozen black-eyed peas, thawed

Olive oil-flavored vegetable cooking spray

1/2 cup chopped onion

1/4 cup chopped green onions

1/4 cup chopped green pepper

1 teaspoon minced garlic

1 cup cooked long-grain rice (cooked without salt or fat)

1 (14 1/2-ounce) can no-salt-added stewed tomatoes, undrained and chopped

1 (4-ounce) can chopped green chiles, undrained

2 teaspoons low-sodium Worcestershire sauce

1/4 teaspoon pepper

1/4 teaspoon dried whole oregano

1/4 teaspoon dried whole thyme

1/8 teaspoon salt

1/8 teaspoon hot sauce

2 tablespoons chopped fresh parsley

No-oil baked tortilla chips (optional)


Cook black-eyed peas according to package directions, omitting salt and fat. Drain and set aside.

Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add chopped onion, green onions, green pepper, and garlic; saute until tender.

Add peas, rice, and next 8 ingredients to onion mixture; stir well. Spoon mixture into a 1 1/2-quart casserole coated with cooking spray.

Bake, uncovered, at 350° for 30 minutes. Sprinkle with parsley.

To serve, spoon mixture into individual serving dishes. If desired, place tortilla chips around edge of each dish, and sprinkle with crushed chips.

Yield: 10 (1/2-cup) servings

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