Tuesday, May 23, 2006

Recipe Tuesday: Black-Eyed Peas with Rice

Black-Eyed Peas with Rice

4 slices bacon
1 medium onion, chopped
1 (15-oz) can black-eyed peas, drained
1 (14-oz) can stewed tomatoes, undrained
1 cup cooked regular rice
1/4 tsp salt
1/2 tsp pepper

Cook bacon in a large skillet until crisp; remove bacon, reserving 2 tablespoon drippings in skillet. Crumble bacon, and set aside. Saute onion in drippings until tender. Add remaining ingredients, stirring well. Spoon mixture into a 1.5-quart casserole. Bake at 350 degrees for 30 minutes. Garnish with reserved bacon. Makes 6 servings.

1 comment:

  1. Anonymous3:00 PM

    yummmmmmmmmmmmmmmmmmmmmmmm i like it


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