| Black Eyed Peas with Rice
3 slices of bacon
1 small onion, chopped
One 16 ounce can of black eye peas, drained
1 can of stewed tomatoes, undrained & chopped
1 1/2 cup of cooked rice
1/4 teaspoon of hot sauce or to taste
1/8 teaspoon of garlic powder
1/8 teaspoon of black pepper
1 teaspoon of salt |
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Cook bacon in a large skillet until crisp. Remove bacon, reserving drippings in skillet. Crumble bacon and set aside. Sauté onion in drippings until tender. Drain onion and discard drippings. Return onion to skillet. Add peas and last 6 ingredients. Cover and cook over low heat 8 to 10 minutes. Spoon into serving dish. Sprinkle crumbled bacon over top. |
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