Monday, January 02, 2006

Blackeyed Peas and Rice

3 slices bacon
1 small onion, chopped
1 16-oz can black-eyed peas, drained
1 14-1/2-oz can stewed tomatoes, undrained and chopped
1 1/2 c cooked rice
1/4 t hot sauce
1/8 t garlic powder
1/8 t pepper

Cook bacon in a large skillet until crisp; remove bacon, reserving drippings in skillet. Crumble bacon and set aside. Saute onion in drippings until tender. Drain onion and discard drippings; return onion to skillet. Add peas and remaining ingredients; cover and cook over low heat 8 to 10 minutes. Spoon into a serving dish; sprinkle crumbled bacon over top. 6 Servings.

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