Black Eyed Peas and Rice Casserole

Black Eyed Peas and Rice Casserole

2 (16 oz.) cans black eyed peas
1/2 c. instant rice (or 1 c. cooked rice)
1 c. diced ham
1 (14 ounce) can tomatoes
1/4 c. chopped onion
1/4 c. chopped green pepper

Mix peas, ham, tomatoes, onion and pepper. Bring to boil. Add rice. Cover and let rest 5 minutes. Season with salt and pepper. Stir and pour into oiled casserole. If dry add small amount of water. Bake at 350 degrees for 45 minutes. There should be enough liquid in peas and tomatoes to cook rice. If not, add some water.