Blackeye Peas with Rice

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

Cook bacon in large skillet until crisp. Remove bacon, reserve two tablespoons drippings in skillet. Crumble bacon and set aside. Saute onions in drippings until tender. Add remaining ingredients, stirring well. Spoon mixture into a 1-1/2 quart casserole dish. Bake at 350F for 30 minutes. Garnish with bacon.

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Cajun Country -- New Iberia, Louisiana