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Category:Vegetables - Author:N/A- Contributor:
Acadiana Rice 'n Blackeyed Peas
Ingredient:


  • 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



Direction:

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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Pick of the Week
Title:CHICKEN DIVAN - Author: N/A - Contributor:
Ingredient:

  • 3 or 4 deboned chicken breasts
  • 2 cans cream of chicken soup
  • 1 tsp. lemon juice
  • 1 c. sharp American cheese, shredded
  • 2 (10 oz.) pkgs. frozen broccoli
  • 1/2 c. soft bread crumbs, mixed with
  • 2 tsp. melted butter
  • 1 c. mayonnaise



Direction:
Simmer chicken until tender. Cook broccoli in salted water, drain. Arrange broccoli in greased casserole dish. Place halved chicken breasts on top of broccoli. Combine soup, mayonnaise and lemon juice. Pour over chicken. Sprinkle cheese and bread crumbs on top. Bake at 350 degrees for 25 minutes. Prepare rice or potatoes for 6 people and serve.
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