Ingredients:
3 slices bacon, chopped
1/2 cup chopped celery
1/3 cup chopped onions
1 cup water
1 (15 ounce) cans black-eyed peas, undrained
1 cup uncooked quick long-grain rice
2 tablespoons chopped fresh parsley
1/2 teaspoon dried thyme
celery leaves
Directions:
Cook bacon in a large saucepan until crisp, stirring often. Add celery and onion; cook, stirring constantly until vegetables are tender.
Stir in water and black-eyed peas; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Stir in rice, parsley, and thyme. Remove from heat; cover and let stand 5 minutes or until liquid is absorbed and rice is tender. Garnish, if desired.
Servings: 2-4
Time preparation: 15 min.
Time total: 30 min.