Mexican Black-Eyes

Ingredients

• 10 ounce black-eyed peas frozen thawed
• 4 ounce chiles green undrained chopped canned
• 14.5 ounce canned tomatoes undrained chopped canned
• 1 cup rice long-grain cooked ( without salt or fat)
• 2 tablespoons parsley fresh chopped
• 1 teaspoon garlic minced
• 0.3 cup green onions chopped
• 0.3 cup bell pepper green chopped
• 0.1 teaspoon hot sauce 
• 0.5 cup onion chopped
• 0.3 teaspoon oregano dried whole
• 0.3 teaspoon pepper 
• 0.1 teaspoon salt 
• 0.3 teaspoon thyme leaves dried whole
• 2 teaspoons worcestershire sauce low-sodium

Equipment

• frying pan
• oven

Directions

1. Cook black-eyed peas according to package directions, omitting salt and fat.
2. Drain and set aside.
3. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
4. Add chopped onion, green onions, green pepper, and garlic; saute until tender.
5. 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.
6. Bake, uncovered, at 350 for 30 minutes.
7. 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.