Black Eyed Peas With Rice Recipe

  • 3 slices Bacon
  • 1 onion, chopped (small)
  • 1 can black-eyed peas, drained (16 ounce can)
  • 1 can Rotel tomatoes with green chilies (14 1/2 ounce can)
  • 1 1/2 cups cooked rice
  • 1/4 teaspoon hot sauce
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon pepper
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 remaining ingredients; cover and cook over low heat 8 to 10 minutes. Spoon into a serving dish; sprinkle crumbled bacon over top.
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