Black-Eyed Peas And Rice - cooking recipe

Ingredients

3 c. brown rice, cooked to pkg. directions
1 1/3 c. dried black-eyed peas, cooked to pkg. directions
1 small carton Ricotta cheese
1/2 c. sour cream
3/4 lb. sharp Cheddar cheese, grated
3 cloves garlic, minced
1 large onion, chopped
1 can chopped green chilies
1/2 c. black olives, chopped

Preparation

It is important to use the dried peas in this recipe for their nutlike flavor.
Cook them to package directions and drain before measuring the 1 1/3 cups.
Mix together the cooked rice, peas, garlic, chilies and chopped onion.
Butter a casserole dish and put 1/3 of the mixture in the dish.
Combine Ricotta cheese and sour cream; spread 1/3 of the mixture over the layer.
Top with 1/3 of the cheese.
Repeat layers twice.
Mix the last 1/3 of the cup of cheese with the black olives before topping off the casserole. Bake at 350\u00b0 for 30 minutes.
Serves 6 to 8.