Acadiana Rice and Blackeyed Peas

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 onion, minced

1/2 cup bell pepper, minced

1 teaspoon garlic, minced

1/2 cup green onions, thinly

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 inch 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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Jambalaya, Rice Dressing, Rice Dishes

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Cajun Country -- New Iberia, Louisiana