| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| Salt & pepper | ||
| 1/2 | c | Rice |
| 1 | cn | (16 ounce) black-eyed peas |
| 2 | Scallions | |
| 1/4 | lb | Bacon |
INSTRUCTIONS
This recipe came from First Magazine a few years ago and I make it often. Bring 1 cup water and 1/2 teaspoon salt to a boil. Add rice, cover and simmer until tender, about 25 minutes. Meanwhile, drain and rinse peas. Slice scallions. In large frying pan, cook bacon until crisp. Drain and crumble bacon. Pour off all but 2 tablespoons fat. Put the cooked rice, peas,scallions, 1/2 teaspoon salt and 1/4 teaspoon pepper into the pan and heat through, 2 to 3 minutes. Stir in bacon and serve. Serves 4 Posted to TNT - Prodigy's Recipe Exchange Newsletter by Melba Galyean <mgalyean@mail.win.org> on Jul 22, 1997
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