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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This is a quick and easy side dish that will become a favorite of your family.—Anne Creech, Kinston, North Carolina Ingredients:
1/2 pound sliced bacon, cut into 1-inch pieces |
1/2 cup chopped green or sweet red pepper |
2 celery ribs, chopped |
6 green onions, sliced |
1 cup uncooked long-grain rice |
2 cups water |
salt and pepper to taste |
1 teaspoon ground red pepper |
1/2 teaspoon dried basil |
1/4 teaspoon dried thyme |
1/4 teaspoon dried oregano |
1 bay leaf |
1 can (15 ounces) black-eyed peas, drained |
Directions:
1. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. Saute the pepper, celery and onions in drippings until almost tender. Add the rice, water and seasonings. Cover and simmer for 10 minutes. Add peas and bacon; cook for 10 minutes. Discard bay leaf. Yield: 4-6 servings.
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