| | Directions | | 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 skillet. Add peas and remaining ingredients; cover and cook over low heat 8 to 10 minutes. Spoon into a serving dish; sprinkle crumbled bacon over top. |
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| Ingredients | | - |  | 3 slices Bacon |
| - | | 1 onion, chopped (small) |
| - | | 1 can black-eyed peas, drained (16 ounce can) |
| - | | 1 can Rotel tomatoes with green chilies (14 1/2 ounce can) |
| - | | 1 1/2 cups cooked rice |
| - | | 1/4 teaspoon hot sauce |
| - | | 1/8 teaspoon garlic powder |
| - | | 1/8 teaspoon pepper |
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