3 slices bacon
1 sm. onion, chopped
1 (16 oz.) can blackeyed peas
1 (14 oz.) stewed tomatoes, chopped and drained
1 1/2 c. cooked rice
1/4 tsp. hot sauce
1/8 tsp. garlic powder
1/8 tsp. pepper

Cook bacon in large skillet until crisp, remove bacon, reserving drippings in skillet. Crumble bacon and set aside. Saute onion in drippings until tender. Drain onion and discard drippings. Return onion to skillet. Add peas and last 5 ingredients. Cover and cook over low heat 8 to 10 minutes. Spoon into serving dish; sprinkle with bacon crumbs.