Black-Eyed Peas with Rice
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INGREDIENTS 3 slices bacon 1 small onion, chopped 1 (16-ounce) can black-eyed peas, drained 1 can stewed tomatoes, undrained and chopped 1-1/2 cups cooked rice 1/4 teaspoon hot sauce, or to taste 1/8 teaspoon garlic powder 1/8 teaspoon black pepper 1 teaspoon salt 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 the skillet. Add peas and remaining ingredients. Cover and cook over low heat 8 to 10 minutes. Spoon into serving dish. Sprinkle crumbled bacon over top.