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

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.