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Acadiana Rice ‘n Blackeyed Peas

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
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.

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