Black-Eyed Peas With Rice

Serves 6

3 slices bacon
1 sm. 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 tsp. hot sauce
1/8 tsp. garlic powder
1/8 tsp. pepper

Cook bacon in a large skillet until crisp; remove bacon, reserve drippings. 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 8-10 minutes. Spoon into serving dish sprinkle crumbled bacon over top.

Jeanette L. Guess - Edinburg