NEW YEAR'S DAY BLACK-EYED PEA CASSEROLE

[nverland]

NEW YEAR'S DAY BLACK-EYED PEA CASSEROLE
Serves: 6-8 Prep: 20 Min Cook: 1 Hr

Ingredients

1 Tbsp Olive Oil
1 c dry rice of choice
2 1/2 c beef broth or stock
1/4 stick real butter, sliced
Salt & pepper to taste
3 Tbsp Olive Oil
1 large yellow sweet onion, chopped
2 clove garlic, minced
1/2 c celery, slice paper thin
1 lb ground beef
2 cans or 4 cups black-eyed peas (do not drain!)
1 can(s) Rotel tomatoes and green chiles (do not drain!)
1 salt & pepper to taste
1 lb cheddar cheese, sliced

Directions Step-By-Step

1. Preheat large deeps skillet over med-hi heat. Pour in oil. Heat till shimmery. Add onion and sauté till translucent. Lower heat to med. Add garlic. Sauté 2 minutes. Add ground beef; S & P to taste. Break up beef and sauté till brown. Drain in a colander, if needed. Return it back to pan, set aside
2. In the meantime in a 2qt saucepan over med-hi heat, add oil. Heat till shimmery. Lower heat to med and add rice, stirring constantly till it turns light brown. Add broth slowly; add S & P, and butter.
Turn oven on @ 350*
3. When rice comes to a boil, lower heat as low as possible, just so rice is simmering. Cover pan with a tight-fitting lid. Continue simmering for 20 minutes ~ do not stir during cooking time. Remove from heat when time is up.
4. In the pan with meat in it, pour in black-eye peas, minced jalapeno and Rotel. Fold in and put over med heat till hot. Now fold in rice gently. Adjust seasoning, if needed.
5. Spray 13x9 baking dish with cooking spray. Pour casserole into pan. Lay slices of cheese side by side until casserole is covered. Bake in oven until cheese is browning around the edges of the pan.
Remove from oven and allow to sit for 10-15 minutes.