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Categories:
black-eyed peas red kidney beans Spanish rice green chili peppers celery tomato paste chili powder shredded monterey tostada toppers
Viewed: 117 - Published at: 2 years agoIngredients
- 1 (15 oz.) can black-eyed peas
- 1 (8 oz.) can red kidney beans
- 1 (15 oz.) can Spanish rice (or substitute 3/4 c. rice plus 1 1/2 c. vegetable juice cocktail)
- 1 (4 oz.) can diced green chili peppers, drained
- 1 stalk sliced celery
- 2 Tbsp. tomato paste
- 1 to 2 tsp. chili powder
- 2 c. shredded Monterey Jack or Cheddar cheese (8 oz.)
- 10 tostada shells
- toppers: shredded lettuce, dairy sour cream, chopped tomato, sunflower seeds
Method
- Drain peas and beans.
- In saucepan combine peas, beans, rice, peppers, celery, tomato paste and chili powder.
- Bring to boiling; reduce heat.
- Simmer, covered, 5 minutes.
- Stir in 1 cup cheese. Serve over hot tostadas topped with remaining cheese and toppers.
