1 can (14.5 oz) diced tomatoes, undrained
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
Salt and pepper to taste
1 cup shredded cheddar cheese
1/4 cup chopped fresh parsley
Directions
Preheat your oven to 350°F (175°C).
In a large skillet, heat the olive oil over medium heat. Add the onion and bell pepper, and sauté until softened, about 5 minutes.
Stir in the garlic and cook for another minute until fragrant.
Add the cooked black-eyed peas, rice, and diced tomatoes to the skillet. Stir to combine.
Season with smoked paprika, cayenne pepper, salt, and pepper. Mix well and let the mixture simmer for 5 minutes.
Transfer the mixture to a greased 9×13 inch baking dish.
Sprinkle the shredded cheddar cheese evenly over the top.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Garnish with chopped parsley before serving.
Variations & Tips
For a meatier version, add cooked bacon or sausage to the skillet along with the onions and peppers. You can also substitute the cheddar cheese with pepper jack for a spicier kick. If you prefer a vegetarian option, consider adding mushrooms or zucchini for extra texture and flavor. For a gluten-free version, ensure that your rice is certified gluten-free.
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