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Ingredients
- One 16 ounce can blackeyed peas, drained
- One 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
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Directions
Preheat oven to 350F. 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 25-30 minutes.
Serves 6.
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