2 cans black - eyed peas, heated and drained
1 c. chopped ham
1 c. chopped onion
1/2 tsp. Tabasco sauce
2 tbsp. corn oil
1/2 tsp. salt
3 c. cooked rice

Saute ham, onion and Tabasco sauce in corn oil in a large saucepan over medium heat for 3 to 5 minutes, stirring frequently, until onions are soft but not browned. Combine peas, ham mixture and rice; heat through. Garnish with thin slices of ham. Yields 8 servings.