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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 6 |
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A creole version of this Southern favorite. A must for New Year's Day, but we love it year round. Ingredients:
1 cup uncooked rice |
1/2 cup water |
1 1/2 cups tomato juice |
1 package grated pimento cheese |
1 medium sweet onion, chopped |
1 teaspoon salt |
1 teaspoon celery salt |
1 tablespoon worcestershire sauce |
1/4 teaspoon tabasco sauce |
1/4 cup butter, cut in pieces (or use 1/4 cup bacon drippings) |
3 -4 slices of cooked crumbled bacon |
1 (15 ounce) can black-eyed peas, undrained |
parsley |
pimentos |
Directions:
1. Mix all ingredients before the bacon.
2. Pour into a 2 qrt buttered casserole with cover.
3. Bake at 350, tightly covered, for 1 1/2 hours.
4. Uncover, stir and toss lightly with blackeyed peas; cover and bake 30 more minutes.
5. Garnish with bacon, parsley and pimento.
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